Peach-Vidalia Jam

Name: Peach-Vidalia Jam
Ingredients: 3 pounds ripe peaches; 4 cups sugar; 1 cup fresh basil sprigs; 3/4 cup water; 1/4 cup fresh lemon juice; 1/4 teaspoon salt; 1/8 teaspoon ground red pepper; 3 pounds Vidalia or other sweet onion, vertically sliced (about 10 cups)

8 ingredients

3 steps

Ingredients

3 pounds ripe peaches
4 cups sugar
1 cup fresh basil sprigs
3/4 cup water
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground red pepper
3 pounds Vidalia or other sweet onion, vertically sliced (about 10 cups)

Directions

1

Place peaches in a large stockpot of boiling water; cook 1 minute. Drain and plunge peaches into ice water; drain. Peel peaches; coarsely chop.
2

Combine chopped peaches, sugar, and remaining ingredients in a large, heavy stockpot; bring to a boil, stirring occasionally. Reduce heat, and simmer until slightly thick and reduced to 6 cups (about 45 minutes), skimming the foam from surface of mixture occasionally. Cool; discard basil. Pour into an airtight container. (Mixture will thicken as it cools.) Cover and chill.
3

Note: Refrigerate jam in an airtight container for up to three weeks.