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Farm Stand Peach Jam

Source of Recipe


From "Dori Sanders' Country Cooking"



List of Ingredients



• 5 cups ripe fresh peaches (about 8 to 10 medium peaches), peeled, pitted, and finely chopped
  
• 2 Tbsp fresh lemon juice
  
• 1� ounces powdered fruit pectin
  
• 3� cups sugar
  
• 1 tsp butter, melted
  






Instructions



1. In an 8-quart kettle, combine the peaches and lemon juice.
   
   
2. In a small bowl, combine the pectin and � cup of the sugar and mix well. Stir into the peach mixture along with the butter.
   
   
3. Over medium-high heat, bring the peach mixture to a full boil, stirring constantly. Stir in the remaining 3� cups sugar, return the mixture to a full boil, and cook for 1 minute, stirring constantly.
   
   
4. Remove from heat, quickly skim off any foam, and ladle the jam at once into hot, sterilized Ball Mason jars, leaving a �-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.
   
   
5. 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.
   
   Makes about 3 pints