Peach Jam

This summer we had the most amazing crop of peaches...well if you call a crop one tree.  While we enjoy the peaches fresh, I always put a good supply in the freezer as well as some beautiful jars of homemade jam so we can enjoy them all year!

Peach Jam

4 cups fresh peaches, peeled and chopped
2 Tbsp. fresh lemon juice
4 1/2 Tbsp. fruit pectin
4 1/2 cups sugar









Prepare jars for canning.  Combine the peaches and lemon juice in a large, heavy saucepan.  Slowly add the pectin and bring to a boil.  Add the sugar and bring to a boil, stirring constantly.  Continue to boil for 2 minutes and remove from heat.  Skim the foam and discard.  Ladle the jam into your jars and can according to manufacturer's instructions. 



My mother-in-law makes the most fabulous dewberry jelly without the use of pectin.  I tried her recipe and came out with syrup one time, and a paper weight the next.  So while some don't necessarily endorse the use of pectin....what can I say.