Directions:
- Peel the peaches by dipping them into a pan of boiling water to loosen the skin; then immediately cool them by holding under cold water.
- The skins will slip off; remove the pits.
- In a large bowl, coarsely crush the peaches by hand or with a potato masher or pulse a few times in a food processor; you'll have about 5 cups of pulp.
- Combine the peaches and lemon juice in a slow cooker; sprinkle with the pectin.
- Let stand 20-30 minutes.
- Stir in the sugar; cover and cook on LOW for 2 1/2 hours, stirring twice.
- Remove the lid, turn the cooker to HIGH, and cook 2-3 hours longer, until the jam reaches the desired consistency.
- Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand to cool.
- Store, covered in the refrigerator for up to 2 months.
- OR spoon into small plastic storage containers and freeze up to 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 72.47 Kcal (303 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.74mg | 0% | |
| Potassium | 3.05mg | 0% | |
| Total Carbs | 18.74g | 6% | |
| Sugars | 17.23g | 69% | |
| Dietary Fiber | 0.11g | 0% | |
| Vitamin C | 1mg | 2% | |
| Calcium | 0.4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 341.49 Kcal (1430 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 12.9mg | 0% | |
| Potassium | 14.37mg | 0% | |
| Total Carbs | 88.31g | 6% | |
| Sugars | 81.17g | 69% | |
| Dietary Fiber | 0.5g | 0% | |
| Vitamin C | 4.7mg | 2% | |
| Iron | 0.2mg | 0% | |
| Calcium | 1.9mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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