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Peach Jam

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6 cups Cut-up peeled peaches
1 pkg. Pectin crystals
2 cups Bee Maid Liquid Honey
1 tsp. Cinnamon
1 tsp. Nutmeg
juice of 1 lemon


Loosen skins of peaches by dipping briefly into boiling water. Chop into small pieces. Place in a large saucepan. Bring to a boil. Add pectin, stirring until well mixed. Add remaining ingredients. Cook at a full rolling boil for 5 minutes. Pour into hot sterilized jars and seal with a thin layer of paraffin. When cool, add another thin layer of paraffin. Cover, label, and store in a cool place. Makes about 6 Jelly Jars.

Source: Recipe courtesy of The Canadian Honey Council