{"id":899,"date":"2012-09-06T15:08:46","date_gmt":"2012-09-06T18:08:46","guid":{"rendered":"http:\/\/www.amandamackay.com\/handmade-blog\/?p=899"},"modified":"2012-09-06T15:08:46","modified_gmt":"2012-09-06T18:08:46","slug":"peach-jam-recipe-easy-first-peach-jam-ripen-peaches","status":"publish","type":"post","link":"http:\/\/www.amandamackay.com\/handmade-blog\/2012\/09\/peach-jam-recipe-easy-first-peach-jam-ripen-peaches\/","title":{"rendered":"Peach Jam Recipe | Easy First Peach Jam | Ripen Peaches"},"content":{"rendered":"

My first attempt at making peach jam<\/strong> was \u00a0a success, I purchased second best peaches from The Peach Pit Market<\/strong> in Berwick, NS. \u00a0Very pretty spot with picnic tables and benches to enjoy the view.<\/p>\n

My peach I bought f0r me and Mike was not ripe yet, so expect to wait a day to eat them, they ripened in a day<\/strong> in a brown paper bag<\/strong> super quickly and another thing I noticed about the peaches here, they are about double the size of peaches purchased in\u00a0supermarkets!\"\"<\/a><\/p>\n

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The recipe I used was<\/p>\n

10-14 ripe peaches chopped with the skin on (it\u00a0dissolves\u00a0in the cooking process) (cost me 2.99 for the peaches(second best) here to make this jam!)
\n4 cups of white sugar
\n2 pkgs of certo<\/p>\n

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2. I boiled them for quite a while and when they turned to liquid and boiled I added one pack of certo, boiled for a min, then added the next, boiled for a min and removed from heat.<\/p>\n

3. Put jam in jars and processed for 10 min.<\/p>\n

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I have never even tasted this jam until I made it, it’s actually really good!<\/p>\n