Recipe Archives->Preserving->Peach Orange Jam

Fuzzy Navel Jam
                                                                               
9 cups / 2.25 liters peaches; peeled, pitted & mashed
6 cups / 1224 grams granulated sugar
6 tablespoons /90 ml bottled lemon juice
6 tablespoons /90 ml orange juice concentrate

Blanch, peel, pit and mash peaches. Place in large stainless steel
saucepan, add sugar and lemon juice.  Bring to a boil and boil
gently until jell point is reached (218F in

our location).

Stir in orange juice concentrate, ladle into 1/2 pint jars. Affix
lids and screwbands. Process in boiling water bath 10 minutes.

You can add a bit of Grand Marnier along with the orange juice
concentrate if you're so inclined.

Printable version: peach-orange-jam.txt.