Name: CANNING PEACH JAM
Yield: 3 pints
Ingredients: 4 cups finely chopped pitted peeled peaches; 2 tbsp lemon juice; 1 package (1.75 oz) regular powdered fruit pectin; 5 cups granulated sugar

INGREDIENTS

4 cups crushed or finely chopped peaches (about 3 pounds peaches)
2 tablespoons lemon juice
1 package powdered pectin
5 cups sugar

DIRECTION

Prepare canner, jars and lids.
In a large, deep stainless steel saucepan, combine chopped peaches and lemon juice. Whisk in pectin until dissolved.
Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
Ladle hot jam into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.