Peach Jam

4 cups

prepared fruit (about 3 lb. fully ripe peaches)

2 Tbsp.

fresh lemon juice

1 tsp.

EVER-FRESH Fruit Protector (optional)

5-1/2 cups


1 box

Fruit Pectin

Prepare Jars and Lids:

        Boil jars on rack in large pot filled with water 10 minutes.

        Place flat lids in saucepan with water.

        Bring to boil. Remove from heat.

        Let jars and lids stand in hot water until ready to fill.

        Drain well before filling.

Prepare fruit:

        Peel and pit peaches.

        Finely chop fruit.

        Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot.

        Stir lemon juice and fruit protector into prepared fruit in saucepot.

        Stir pectin into prepared fruit in saucepot.

        Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

        STIR in all sugar quickly.

        Return to full rolling boil and boil exactly 1 minute, stirring constantly.

        Remove from heat.

        Skim off any foam with metal spoon.

Filling Jars:

        Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.

        Cover with two-piece lids. Screw bands tightly.

        Invert jars 5 minutes, then turn upright.

        After jars are cool, check seals.