Homemade Peach Jam

This peach jam recipes makes about 3 pints.

INGREDIENTS:

10 medium ripe fresh peaches, peeled, pitted, and finely chopped

2 tablespoons fresh lemon juice

1 3/4 ounce powdered fruit pectin

3 1/2 cups sugar

1 teaspoon butter, melted



DIRECTIONS:

1. In an 8-quart kettle, combine the peaches and lemon juice.

2. In a small bowl, combine the pectin and 1/4 cup of the sugar and mix well.

3. Stir into the peach mixture along with the butter.

4. Over medium-high heat, bring the peach mixture to a full boil, stirring constantly.

5. Stir in the remaining 3 1/4 cups sugar, return the mixture to a full boil, and cook for 1 minute, stirring constantly.

6. Remove from heat, quickly skim off any foam, and ladle the jam at once into hot, sterilized Ball Mason jars, leaving a 1/4-inch space at the top of each jar.

7. Wipe the jar rims with a clean, damp cloth, fit them with hot lids, and tightly screw on the metal rings.

8. Process in a bath of boiling water for 7 minutes (water should cover the jars by about 1 inch), cool on a wire rack, and store in a cool, dry place.

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