PEACH JAM
From My New Orleans: The Cookbook, by John Besh
Makes 8 half-pint jars
photo by Ditte Isager
3 cups peeled, pitted, and chopped peaches
1/2 cup fresh lemon juice
6 cups sugar
6 ounces liquid pectin, or 1.75 ounces powdered pectin
1. Put the peaches, 1½ cups water, lemon juice, and 5¾ cups of the sugar into a large heavy-bottomed saucepan over high heat. Bring to a boil, stirring constantly. Mix the remaining ¼ cup sugar with the pectin and stir into the hot jam. Boil, stirring constantly for 1 minute. Remove the pan from heat.
2. Ladle the peaches and juices into hot, sterilized jars, leaving ¼ inch of headspace. Wipe the rims of the jars clean, then place sterilized lids on top and screw on the rings.
3. Use tongs to put the filled jars into a canning pot, and cover with water at least 1 inch over the jar tops. Bring to a boil and boil for 10 minutes. Use tongs to carefully remove the jars from the water, and place on a kitchen towel. Allow the jars to cool completely before you move them.
