Peach Jam

By: Tree-Ripe Fruit Co.

  • 2 lbs. Georgia peaches (Approx. 8 large peaches)
  • 2 tablespoon Sure-Jell
  • 2 ½ cups sugar
  • 1/8 teaspoon Kosher salt
  • 2 tablespoons lemon juice
  • 1 ½ teaspoons orange zest
  1. Cut peaches into ½ inch pieces and place into a pot.
  2. Add lemon juice, orange zest, to peaches, and combine.
  3. Mix Sure-Jell, ½ c sugar, kosher salt in a bowl and set aside.
  4. Bring peaches to a boil, and then simmer on medium heat for 15 minutes.
  5. Remove the pot from heat and crush peaches with a potato masher until the consistency is almost smooth.
  6. Place pot back on medium heat and add Sure-Jell mixture and whisk together. While whisking carefully add the remaining 2 cups of sugar.
  7. Continue whisking on a simmer for 5 minutes. Remove from heat.
  8. Carefully ladle peach jam into warmed jars.
  9. Let cool to room temperature, cover the jar with lids and store in refrigerator.
  10. Let jam set for 12 hours, serve. Unsealed, refrigerated jam will last up to one month.