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Peach Jam

Today the family decided to make peach jam. We were a little intimidated at the task because we felt that it was something that only a chef could do right. We were surprised to learn that it was a simple and easy process.

We had to make sure we had our ingredients:
1 quart of peaches (peeled, pitted, and cut up)
1/4 cup lemon juice
1 pack pectin
1 cup sugar (agave) although the recipe called for 7 1/2 cups of sugar

We used our Montel Health Master to blend and cook all the ingredients. Then we poured it into the heated jars, sealed them with the heated lids and the jar caps.

Now the peach jam is cooling–we have to wait 12-24 hours too see if it came out right. But we did taste it and it was wonderful. If it does not gel we can redo the process by adding more sugar, lemon juice and pectin.

Or we can use it as syrup as my youngest son suggested. Either way it will not go to waste. If you want to learn more about making jams check out…

Or you can visit www.freshpreserving.com to learn more about making your own jams and jellies.

Next time…we will share with you how our watermelon rind preserves comes out.

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