Pectin-Free Jam

I wanted to find a cheaper way to do jam and also to not have to use my freezer. I found a recipe that does NOT use pectin. Most fruit has natural pectin so your jam doesn't really need it. Also, if times were rough, we wouldn't necessarily be able to jaunt down to the local Wal Mart and pick up a box or two. I have used both peaches and strawberries, very yummy and per my standard, quick and easy.

For each pound of fruit, use 1 cup sugar and 1 Tbsp lemon juice.

I used two lbs of peaches which filled two pint jars.

For peaches, remove skin. Whether you blanch and peel or just peel, it mattereth not. Once peaches are peeled, chop into small pieces. I use my $3 chopper I got at Wal Mart. Any kind of food processor would do as does the good old fashion knife and cutting board. Before you start, put a glass plate in the freezer for later.

Once peaches are cut, put into a sauce pan, add sugar and lemon juice, stir and bring to a boil. Let it continue to boil until it thickens.

As it boils, foam will begin to appear. Spoon off and discard. Stir constantly to keep from burning on the bottom. Once foam has mostly stopped forming and the consistancy is starting to look like jam, pull out the glass plate and put a dab of jam on it. Tip the plate and watch how fast it runs. If it runs quickly, it needs to cook longer. It should slide down somewhat slowly.

Jam will thicken even more once it sits for awhile. Once you have a "slow slide", ladle jam into clean jars. Wipe rims well with hot rag and top with lids and rings. Process jars in a boiling water bath for 10 minutes.

While cooling, wait for the "pop" and now you're good to go. Remove rings, wipe down with a rag and store on shelf for at least two years.