I've had a hard time with using pectin for Peach jam. The jam never seems to set up correctly and the jam turns out runny. This is an alternative to using pectin and sets nicely. This recipe makes about 3 cups.1 quart chopped/blended peaches (about 6-8)
1 cup sugar
2 Tbl. tapioca granules
Combine ingredients in a small saucepan and simmer on low for 2 hours or until thickened as desired. You'll need to scrape the bottom of the pan periodically to avoid sticking and burning. Pour into jars and refrigerate.
For Freezer Jam: Pour into containers or jars and freeze
For Shelf-Stable Jars: Pour into jars and seal with lids and rings. Use boiling water method for canning: Place jars of jam on rack in boiling water. Add water to canner to cover jars by at least 1/2 inch. Cover and bring to easy boil. As soon as it begins to boil, start processing time: 15 min. Keep simmering the whole time. When time ends, lift jars onto a towel to cool. Shelf-stable until opened.
