Peach Jam

Ingredients

• 4 cups peeled pitted, crushed ripe yellow peaches (3 1/2 to 4 lb)
• 1/4 cup strained fresh lemon juice
• 7 1/2 cups sugar
• 1/2 teaspoon unsalted butter

• 1 (3 ounce) package liquid pectin

Directions

1. 1

   In an 8-quart pot, combine all the peaches and lemon juice; stir in about half the sugar.

2. 2

   Cover the pan and let set for 20 minutes.

3. 3

   Remove cover; stir in the remaining sugar and the butter.

4. 4

   Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.

5. 5

   Increase heat to med-high and bring mixture to a full, rolling boil, stirring constantly.

6. 6

   Remove pot from heat and skim off the foam.

7. 7

   Return pot to the heat and bring back to a full, rolling boil.

8. 8

   Stir in the all the liquid pectin; return mixture to a full boil, stirring constantly.

9. 9

   Boil, stirring constantly for 1 minute.

10. 10

    Remove pan from heat; skim off foam.

11. 11

    To prevent jam from separating in the jars, let cool for 5 minutes before filling the jars.

12. 12

    Gently stir the jam every minute or so to distribute the fruit.

13. 13

    Ladle hot jam into hot jars, leaving ¼ inch headspace.

14. 14

    Wipe jar rims and threads with clean, damp cloth.

15. 15

    Cover with hot lids and apply screw rings.

16. 16

    Process half-pint jars in a 200°F water bath for 10 minutes, pint jars for 15 minutes.