5 very large peaches
1/3 c Marsala
1 T lemon juice
1 pkg pectin
5 c sugarCrush peaches, stir in wine, lemon and pectin, boil 1 minute, add sugar bring to a "hard" boil, boil 1 minute stirring constantly.
Remove any foam around the edge of the pan. Fill your jars, lid and cap, process 10 minutes in a boiling water bath.
This is such a side benefit to jam making, a little bit to eat right now.
This was the last of the summer jams. I will now move on to chutneys and fall crop marmalade.
But right now it looks like it is clean up time.
And look what I was given, I can't believe it. Now I will have enough rhubarb for a couple of batches of our family favorite, Rhubarb and Red Grapefruit jam.
As always, thanks so much for stopping by! This has been an unusually happy Saturday, it has been a great deal of fun being on Perfect Pantry.