Help with making peach jam?

i'm halfway through cooking peaches and sugar and ive realised i should have peeled the peaches according to the recipe. will this matter? also they were really hard peaches that i was trying to use up and they dot seem to be softening, how long should it take?

Help with making peach jam?
try this one..





Wash, peel, pit and chop peaches-you want 10 cups.


Place all ingredients in a large glass bowl and let stand for 1 hour.


Transfer to a large stainless or enamel pot.


Bring to a full boil.


Boil for 25 minutes to reach the jell point-stir often and then constantly as the mixture nears the jell point.


Remove and skim off foam.


Ladle into clean hot jars leaving 1/4 inch head space.


Process in a boiling water bath for 10 minutes.
Reply:you are going to have to scrap this batch and start over. You should have blanched them first then peeled the skin off. No one is going to want to eat peach jam that still has the skin on it.
Reply:Things You'll Need


3 lbs. peaches to yield 4 cups crushed fruit


1/4 cup fresh lemon juice


7 cups sugar


3 oz. liquid fruit pectin





Step One


Wash jars in hot soapy water and rinse. Place them on a rack in the sink and pour boiling water in and over each jar. Drain. Keep the jars hot by transferring them to a cookie tray and placing it in a 200-degree F oven.


Step Two


Prepare the lids by placing them in a saucepan of gently boiling water.


Step Three


Place the peaches in a colander and rinse them under cool running water. Cut the peaches in half, then remove and discard the pits. Place the fruit in a food processor and process for 35 to 45 seconds until it is quite smooth.


Step Four


Measure the crushed peaches into a 6- or 8-qt. pot. Stir sugar and lemon juice into the fruit and mix well. Bring the mixture to a full rolling boil over high heat, stirring constantly.


5Step FiveAdd fruit pectin and return to a full rolling boil. Boil hard for 1 minute, stirring constantly to prevent scorching.


Step Six


Remove the jam from the heat and skim off and discard any foam using a metal spoon. Ladle the jam into a liquid measuring cup and fill the jars immediately to within 1/8 inch of the tops.


Step Seven


Wipe the jar rims and threads with a clean, damp cloth.


Step Eight


Remove the jar lids from boiling water using tongs and place them on a paper towel. Wipe them dry.


Step Nine


Place the lids on the jars and screw them on tightly. Invert the jars for 5 minutes, then turn them upright.


1Step Ten


Check the seals after 1 hour to make sure the lids are curving down.


Tips %26amp; Warnings


When using a 2-piece lid, both pieces need to be sterilized in boiling water.


If desired, the water bath process may be used in place of the inversion method. Follow the first 8 steps. Place lids on jars and screw them on tightly. Place jars on a sturdy rack in a canner or large saucepan of boiling water to cover the jars by 1 to 2 inches. Place the lid on the canner and bring water back to a boil. Boil 5 minutes for 8-oz. jars. Remove jars from the canner and let cool. Check the seals after 1 hour to make sure the lids are curving down.





Good Luck
Reply:easiest way to make any jam is to release the pectin of the fruit, this enables it to turn to jam. Base recipe for any fruit jam is 1 part fruit to 1 part sugar. Add the fruit to a pot and bring to the boil with the juice of 1 lemon. This will help release the natural pectin within the fruit. Mash the fruit down if you want it crushed or leave it whole for a more chunky jam. Add the sugar and bring to the boil, simmer for a futher 15min. To ensure its ready, test a spoonful on a ice cold plate. If you are able to drag a line through the jam and it holds, its set. If not continue to simmer at intervals of 10min till ready.



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