Peach jam is among the finest jams one can make in the summer months. This is fantastic on toast, but it is also delicious on toast, on oatmeal, or quite honestly, straight out of the jar.
Sliced, peeled fresh peaches
: 4 cups
Bottle liquid pectin
: 1/2-6 ounce
In 4-quart glass bowl, thoroughly combine peaches, sugar and lemon juice.
- Cook at HIGH 15 to 17 minutes, or until mixture comes to a full boil; stir occasionally during the first 5 minutes.
- Cook at HIGH an additional 1 minute.
- Stir in pectin and skim off any foam; stir and skim foam for about 7 minutes.
- Ladle into sterilized jars; seal with paraffin.