Quote:
Here is you a recipe for some......
Peach jam
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
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Directions:
In an 8-quart kettle, combine the peaches and lemon juice.
In a small bowl, combine the pectin and 1/4 cup of the sugar and mix well. Stir into the peach mixture along with the butter.
Over medium-high heat, bring the peach mixture to a full boil, stirring constantly. Stir in the remaining 3 1/4 cups sugar, return the mixture to a full boil, and cook for 1 minute, stirring constantly.
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. Wipe the jar rims with a clean, damp cloth, fit them with hot lids, and tightly screw on the metal rings.
Process in a bath of boiling water for 5 minutes (water should cover the jars by about 1 inch), cool on a wire rack, and store in a cool, dry place.
