After whipping up this recipe (resulting in 4-5 cans of jam to stash in our freezer) we’ll never go back to regular canning again. Seriously, this delicious peach jam could not be easier to make, and there’s no hassle with having to sterilize jars, thank goodness. Plus, we’ve got a trick that makes peeling peaches a breeze. No more dealing with a paring knife or a vegetable peeler, just a quick dunk in some boiling water and the skins come off no problem!
Fresh peaches, along with a little sugar (less than one cup!), white grape juice, lemon juice, cinnamon and nutmeg pull this jam together, and give it amazing flavor, so once that’s all combined, you’re in business. Grab your mason jars and get cooking. After a couple hours of cooling, keep one jar open and pop the rest in the freezer. Whether it’s on a slice of toast or with a couple slices of cheese, this stuff is absolutely amazing!
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