Cooked Peach Jam – Using Thick Gel

We’ve had a few questions lately about making cooked jams with Ultra Gel or Thick Gel. Yes, it absolutely works and it is safe to can. I don’t usually cook my berry jams because I like the flavor of freezer jam better when it comes to those, but for peaches, pears and apricots I like the flavor of a cooked jam and I prefer to keep those on my shelves. This jam is lovely for toast or makes the BEST filling for tea rings or thumbprint cookies!

Cooked Apricot or Peach Jam

12 cups ground or chopped apricots or peaches
4 1/2 cups sugar
2/3 cup Thick Gel (1-1 1/2 cup Ultra Gel)
1 pkg. lemonade flavored drink mix (opt. – helps give more brightness to less flavorful fruit)
3/4 cup lemon juice

Add 3 cups sugar to fruit and juice in heavy 6-8 quart pan.  Bring to a boil over medium heat, stirring constantly.  Combine remaining sugar and Thick Gel (or Ultra Gel) and stir into fruit mixture.  Stir constantly until thick and bubbly.  Add lemonade drink mix.  Pour into sterilized pint jars, leaving 1/2″ headspace.  Adjust lids and process in water bath canner for 35 minutes.
Yield:  about 7 pints.


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