Peachy Orange Jam
Ingredients List
- 3 - large juice oranges
- 1 - lemon
- 3 pounds - (about 12) medium, firm ripe peaches
- 6 cups - Domino® Granulated Sugar
Instructions
Grate the rinds of the oranges and lemon. Squeeze the juices and remove any seeds. Do not strain. Combine rinds and juices in a large heavy kettle or Dutch oven. Peel and chop peaches into citrus juices. Stir in sugar and bring to boil over medium heat, stirring often. Reduce heat and let simmer slowly until thickened, about 35 to 45 minutes. Stir frequently. (Do not cover.)
Ladle into hot, sterilized canning jars, leaving 1/4-inch head space. Place lids on jars and tighten screw bands. Place jars on a rack in a pot of simmering water, making sure jars are completely covered by water. Bring to a rolling boil. Boil for 15 minutes; cool. Carefully remove jars from water. Check for proper seal. (If lid pushes down, but springs up, jar is improperly sealed; reprocess immediately.) Store in a cool, dark, place.
Makes about 5 half-pints.
Quick Tip
VARIATIONS: 1) Unpeeled nectarines may be substituted for peaches. 2) Tropical Peachy Jam. When jam is almost thick, stir in 1 cup grated canned or packed coconut. Cook 10 minutes, stirring constantly. Check out the Baking School for tips on successful home canning.