White Peach and Lime Jam

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White peaches ate different than yellow. They are less acidic, so you can add citrus without making the jam too tart.  They are sweet, so the recipe uses much less sugar.

4 cups of white peaches, peeled and chopped
2 limes, scrubbed
1 cup granulated cane sugar
1/4 tsp kosher salt
tsp of butter (optional, to reduce foaming)
1 pkg no-sugar added pectin
1. Prepare the usual canning implements - sterilized jars, lids in a pan of hot water, a canning kettle full of water about to boil.  This recipe assumes you already have a general knowledge of jam-making.

I chop the peaches by dumping several batches into the food processor and pulsing a few times.  Put the peaches in a heavy-bottom pan with the salt and sugar.  Scrub the limes to remove pesticides.  Get out your microplane grater and zest the limes into the pot of peaches.  Then halve the limes, juice them, and pour the juice into the peaches.  Turn on the heat, medium-high.  Add a tsp of butter to reduce foaming - I found I had to skim some foam anyway.  heat the mixture, stirring frequently, until it reaches a rolling boil that cannot be stirred down.  Dump in the pectin and quickly mix it in thoroughly.  Let it boil for ONE MINUTE, stirring . Turn off the heat, ladle into jars, and process in a water bath canner for 10 minutes.


Member since Sep 2007

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