Peach Jam
Makes about 3 (half-pint) jars

Ingredients:
2 pounds fresh, ripe peaches
2 tablespoons lemon juice
1 packet fruit pectin
1 cup granulated sugar

Directions: 

1. Blanch the peaches. Score an X on the bottom of each peach. Bring a large pot of water to a boil. Prepare another large bowl of ice water. Use a slotted spoon, and gently lower the peaches into the boiling water. Boil for about 1 minute. Immediately transfer the peaches to the ice water to cool for another minute. Once cooled, the skins should peel off easily. Peel the peaches, then pit and chop them into small pieces. You should have about 4 cups of chopped peaches.

2. Cook the peaches with the lemon juice over medium heat, stirring frequently, until they start to break down and release their juices, about 10 minutes.

3. Stir in the fruit pectin. Bring the mixture to a full rolling boil (a boil that can’t be stirred down).

4. Add the sugar. Once boiling, add all the sugar at once, stirring constantly. Continue to boil for 1-2 minutes, or until the mixture reaches the gel stage. To check if the jam is ready, place a small amount of the hot jam on a chilled plate. Let it sit for a minute, (be careful to let it cool) then run your finger through it. If the jam holds its shape and doesn’t run back together, it’s ready. 

5. Skim off any foam that forms on top of the jam with a spoon. This will help ensure your jam has a clearer appearance. 

6. Sterilize your canning jars and lids by boiling them in water for 10 minutes. Ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to remove any residue.

7. Fasten the lids on the jar. Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly.

8. Remove the jars from the water bath and let them cool on a clean kitchen towel or cooling rack. You should hear the “pop” of the lids sealing as they cool. Once completely cool, check that the lids are sealed by pressing in the center of each lid. If it doesn’t pop back, the jar is sealed. Store the sealed jars in a cool, dark place.