• Alison Elliott

Peach Jam


8-10 Fresh peaches (sliced)

1/2 Lemon (juiced)

2 c. Sugar

1 tsp. Cinnamon

1/4 tsp. Salt

Combine all of the ingredients in a large pot on the stove. Heat and mix occasionally as the sugar dissolves. Boil for four minutes and stir frequently. Reduce the heat and let the mixture simmer for 40 minutes. Remove the jam from the stove and let it cool for another 30 minutes. Store the jam in a sterilized container for up to 3 months in the fridge.

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