Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Peel and pit peaches. Finely chop or grind peaches. Measure exactly 2-3/4 cups prepared fruit into large bowl. Stir in sugar and vanilla paste. Let stand 10 min., stirring occasionally.
Mix pectin and lemon juice in small bowl. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. If frozen, thaw in refrigerator before serving.
How to Measure Precisely
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
Jam or Jelly Didn't Set?
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
How to Peel Fresh Apricots, Nectarines or Peaches
Place whole apricots, nectarines or apricots in boiling water for 30 sec. Remove fruit from water with a slotted spoon and immediately place in a bowl of ice water to stop the cooking process. Remove fruit from the water, then peel with a paring knife.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
about 6 (1-cup) containers or 96 servings, 1 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.