This is one of my favorite recipes from childhood, and the very first thing I canned once I learned how! It’s still the one thing I have to can every year. The bright summery taste of fresh peaches and fresh pears is amazing on toast, bagels, or biscuits on a snowy January morning (and all year round!). It is also awesome on vanilla ice cream and for a glaze on chicken and pork. Recipe originally from a Ball Blue Book from the 1970s .
Peachy Pear Jam
makes about 60 oz
2 cups mashed fresh peaches (about 5 good sized peaches)
2 cups mashed fresh pears (about 5 good sized pears)
6 1/2 cups sugar
1/4 cup fresh squeezed lemon juice (about 2 lemons)
1/2 tsp cinnamon
1/2 tsp nutmeg
1 pouch liquid pectin
Preparing your jars
First, sterilize your canning jars. This recipe will make about 60 ounces of jam. To sterilize jars, wash in hot, soapy water. Then place your jars in your water bath canner, completely covered with water. Bring to full boil. Once the water begins boiling, cover and let the jars boil for 15 minutes. Remove jars and place inverted on a towel until ready to use.
Place your canning lids in a small pot and let simmer for at least 10 minutes to activate seal while you are working.
Making the Jam
1) Peel, cut, & mash the peaches & pears. Lightly strain to remove some of the excess juice
2) Combine mashed fruit, sugar, lemon juice, cinnamon, & nutmeg in a large pot. Place over high heat and bring to full, rolling boil
3) Boil hard for 1 minute, stirring constantly
4) Remove from heat & stir in pectin. If needed skim any cloudy foam that floats to the top.
5) Ladle into sterilized hot jars to within 1/8 inch of rim. Wipe rim, adjust lids, & tighten ring.
6) Process in boiling water bath for 5 minutes.
7) Let your jam set up overnight, and check the lids sealed properly. Enjoy!