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Jam Making Tips
Don't worry if it takes twice as long as the cookbook says it will for the jam
to reach jam-like consistency. Just keep stirring.
When you think the jam's done, it probably is. Keep in mind, jam tends to jell a
little more as it cools in the jars. Don't overcook, or you'll wind up with a
syrupy, tar-like mess. |
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Peach Rum Preserves
4 C. scalded, peeled, finely chopped peaches
1 (1 3/4-oz.) envelope powdered fruit pectin
5 C. sugar
1/4 C. light rum
Combine peaches and fruit pectin in a large saucepan or Dutch oven.
Place over high heat and bring to a full, rolling boil, stirring constantly.
Immediately add all the sugar and stir again, bring to a full, rolling boil
while stirring constantly. Remove from heat. Stir in rum.
Skim off foam. Continue to stir and skim for 5 minutes to cool the mixture
slightly and keep the fruit well-distributed. Ladle in hot, scalded jars. Seal
at once.
Makes 6 half-pints.
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