This information has been reviewed and adapted for use in South Carolina by P.H. Schmutz, HGIC food Safety Specialist; J.E. Campbell, graduate student; and E.H. Hoyle, Extension Food Safety Specialist, Clemson University. (New 10/01. Revised 03/05.)
Peach Yields: 1 bushel = 50 pounds (approximate pounds needed for 1-quart jar = 2 to 2½).
Prepare and boil syrup, using ½ cup (very light), 1 cup (light) or 1¾ cup (medium) sugar per quart of water, depending on desired sweetness. Or pack peaches in water, apple juice or white grape juice.
(About 8 half-pint jars)
Sterilize canning jars. Combine 2 quarts crushed, peeled peaches and ½ cup water; cook gently for 10 minutes. Add 6 cups sugar; slowly bring to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 15 minutes; stir frequently to prevent sticking. Pour hot jam into sterilized canning jars, leaving ¼–inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath canner at altitudes up to 1,000 feet.
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This information is supplied with the understanding that no discrimination is intended and no endorsement of brand names or registered trademarks by the Clemson University Cooperative Extension Service is implied, nor is any discrimination intended by the exclusion of products or manufacturers not named. All recommendations are for South Carolina conditions and may not apply to other areas. Use pesticides only according to the directions on the label. All recommendations for pesticide use are for South Carolina only and were legal at the time of publication, but the status of registration and use patterns are subject to change by action of state and federal regulatory agencies. Follow all directions, precautions and restrictions that are listed.