This is my Mother’s recipe. She writes: “The beauty in all of these jams is there is no need to sterilize jars, time is fast, clean up is simple, and there is no waste. Plus they have the added benefit of allwing adjustment if needed. Example: If any are too soft or too firm when set they can be placed back into a pot and either more jello, or more liquid can be added as needed. And don’t consider judging the results until it has set in frig over night. Have Fun!”
I followed her recipe exactly and the photo is my result. 🙂
– 3 large cans of peaches, freestone are best
– 3 cups sugar
– 2 sm. boxes peach jello
Drain peaches well and set aside reserving 1/2 cup of juice.
Cut into as small pieces as possible. Doesn’t hurt if some look mashed
Measure 5 cups of peaches into pot
Add 3 cups sugar and 1/2 cup water plus the 1/2 cup of reserved juice
Cook until just starting to boil. Remove from heat.
Stir in jello until completely disolved
Pour into jars, cool, and store in frig.
Makes a bit over 3 pints
*Fresh peaches would do well too but you’d need to add more water and cook the peaches until done before adding jello.
They are so pretty and YUMMY! Although I do think I”ll omit the 1/2 cup of water in the next batch. I like my jams to be a bit firmer.