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Ingredients
- 2 2 2 quarts crushed, peeled peaches
- 1/2 1/2 1/2 cup water
- 6 6 6 cups sugar
Preparation
Step 1
Sterilize canning jars. Combine peaches and water; cook gently 10 minutes. Add sugar; slowly bring to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 15 minutes; stir frequently to prevent sticking. Test for gel (see "Testing for Gelling."). Pour hot jams into hot jars, leaving 1/4 inch headspace. Wipe jar rims and adjust lids.
Process 5 minutes in a boiling water bath, adjusting for altitude. (If your processing time is 10 minutes or longer, there is no need to sterilize jars.)