Auntie Doriss Peach Jam

My great Auntie Doris passed down this old farmhouse recipe, made with very simple ingredients, for a fresh and delicious peach jam. It is wonderful on toast, oatmeal or ice-cream.

Step: 1

Place the peaches into a large bowl. Scrub the oranges then chop into pieces - including the peel. This is easiest done in a food processor so you don’t lose as much juice. Transfer to the bowl with the peaches. Stir in sugar, cover, and refrigerate overnight.

Step: 2

The next day, pour the entire contents of the bowl into a large pot. Bring to a simmer over low heat and cook for 2 to 3 hours, stirring occasionally. Make sure the heat is low enough, or the jam will burn and stick to the bottom of the pot. This does not need to come to a rolling boil.

Step: 3

While the jam simmers, sterilize your jars in boiling water for at least 5 minutes, and keep hot. Prepare new lids according to the manufacturer’s instructions. Ladle the jam into the jars, leaving 1/4 inch of headspace. Wipe the rims with a clean damp cloth or paper towel, and seal with lids and rings. Process according to guidelines suggested by your local extension.

Per Serving: 103 calories; protein 0.1g; carbohydrates 26.7g.

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This also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can make a dish do double-duty .