3 lbs. peaches for (4 cups of peaches)
Peel, pit and finely chop the peaches
Measure 2 T lemon juice
1.75 oz. package dry pectin
5 ½ c sugar
Fill the canner ½ way. Bring to a boil, lower to a simmer. Wash jars in hot soapy water. Rinse. Place jars, lids, and rings into the simmering water. Keep jars in water until ready to use. Be sure to drain well
Finely chop peaches, this may be done in a food processor, leave some bits of fruit in the jam. Measure 4 cups of peaches including juice into a Dutch oven. Add the 2 T lemon juice. Measure all of the sugar into a bowl and set aside. Stir a 1.75oz package of dry pectin into the fruit in the pan. Over medium-high heats, stirring constantly, bring mixture to a full rolling boil that you cannot stir down. Add the sugar all at once. Return to a boil. Bring to a full rolling boil, time for 1 minute. Stir constantly, after 1 minute at a full rolling boil, remove from heat and skim off the foam.
Ladle the hot jam into the jars. Fill to 1/8” of the top. Wipe any spills. Be sure lids are dry. Cover with lid and screw on the bands tightly. Lower jars into the canner. Water should cover by at least one –two inches. If more water is needed it must be boiling. Cover the pan and bring to a boil. Start timing for 10 minutes once the water is at a full gentle boil. Lift out the jars. Place on a towel lined counter. Stand up right to cool. Check seals. If centers are not indented, jam must be refrigerated.
Label and date all jars of jam. Store in a cool dry place up to one year. Opened jars must be refrigerated.
*Dry pectin such as Sure JellShare to Print