Peach Jam

Source: Chef Allie O'Brien, Garden Workshop Series


5 cups
chopped peaches
3 tablespoons
freshly squeezed lemon juice
3 tablespoons
no-sugar-needed pectin
1⁄2 cup
coconut palm sugar


Combine peaches, lemon juice, and pectin in a stockpot over medium high heat. Bring to a rolling boil that cannot be stirred down and bubbles all over, even in the middle. 

Add sugar all at once and return to a rolling boil. Boil hard one minute and remove from heat. Can properly for maximum shelf life or store in the refrigerator.  (Recipe #625)