- 44.5 oz. Peaches
- 54.5 oz. Sugar
- ⅓ Cup (2 oz.) Pacific Pectin Mix
- 6 fl. oz. Lemon Juice
- Blanch, skin, and pit peaches. Cut, slice, or chop depending on whether a jam or preserve is desired. the smaller the pieces are, the more uniform and firm the finished product.
- Measure the peaches into a pot and add lemon juice.
- Start heating and stir in Pacific Pectin Mix.
- Heat to a boil and continue boiling while stirring for about 1 minute to dissolve pectin.
- Slowly stir in sugar in two parts, so temperature of fruit doesn't drop.
- Heat to boilng and cook to 219° F (below 1000 feet elevation, 217.9° F to 1500 feet, 216.1° F to 2500 feet)
- Stop heating. Skim and pour. Close lids tightly and invert jars to sterilize, about 3 minutes. Then turn jars upright and let cool.
- NOTE: For larger batches, multiply weight figures by desired increase. Use same procedure, but cook to 61-65 brix, depending on the desired sugar level. To replace lemon juice with citric acid, figure 5.5% of the lemon juice as Anhydrous Citric Acid. In the above recipe, the lemon juice may be replaced by 0.3 oz. (9.4g) citric acid dissolved in 5 ½ fl oz. of water.
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