Peach Jam

What you'll need:

4 cups finely chopped peaches, about 9 medium (I have even used frozen peaches before)
2 tbsp lemon juice
1 pkg Fruit Pectin or certo
4 1/2 cups sugar

Make it:

• Sterilize 6 250 ml mason jars in boiling water.
• Peel, pit and finely chop or crush peaches, one layer at a time.
• Measure sugar and set aside.
• In a large saucepan, stir together peaches, lemon juice, 1/2 tsp (2 ml) butter or margarine to reduce foaming, and pectin or certo.
• Over high heat, bring mixture to a full rolling boil. Add all of the sugar. Stirring constantly, return mixture to a full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary.
• Pour hot jam into a hot jar to within 1/4 inch of top of jar.
• Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
• For best quality, use home canned foods within one year.

Makes about 6 x 250 ml jars