Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
Read the complete card before starting and follow every source-specific step.
Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Red Ribbon Peach Jam Recipe — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Red Ribbon Peach Jam Recipe — Mrs. Wages
Ingredients
- 4 cups fresh peaches, peeled and chopped, and slightly crushed
- 1/3 cup lemon juice, plus water to equal 1 cup
- 1 package Mrs. Wages® Fruit Pectin Home Jell®
- 4 cups sugar
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Prepare jars and lids according to manufacturer's instructions for sterilized jars. Keep jars hot. Measure sugar into dry container and set aside. Combine peaches, lemon juice, and pectin into 6-quart or 8-quart saucepan. When mixture comes to a full boil, quickly stir in premeasured sugar amount.
- Stirring constantly, return to a full boil (a boil that cannot be stirred down) and boil for 1 minute. Do not overcook pectin as it may break down and prevent gelling. Remove from heat and skim foam from surface. Quickly ladle into hot jars. Leave 1⁄4-inch headspace at the top.
- Use a clean damp cloth to wipe any spilled jam from rims and threads of jars. Cover with hot lids and tighten rings firmly. Set hot jars on rack in canner or large saucepot of boiling water. Water must cover jars by 1 or 2 inches. Cover canner and return to boiling.
- Process for 15 minutes, (begin timer when water has returned to a boil). At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude. Remove canner from heat, remove lid and let jars sit 5 minutes in canner.
- Remove jars from canner, set on a clean towel or rack to cool 12-24 hours. When cool, check seals. Lids should be down in the center or stay down when pressed. Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.
- Processing: As published by Mrs. Wages: "Process for 15 minutes" (boiling water bath canner) - 15 minutes.
Recipe Notes
Private Notes
Tried this recipe?
Share your results how it turned out.Serving and storage
Cool, verify seals, label, and store correctly.
Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.
Source & provenance
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages: