(Adapted from 175 Best Jams, Jellies, Marmalades & Other Soft Spreads, by Linda J. Amendt.)
Makes about 7 8-ounce jars.
4 cups ripe peaches, pitted, peeled, and crushed (about 4 lbs. peaches)
2 tablespoons lemon juice
1 box (1.75 ounces) powdered fruit pectin
5-1/2 cups granulated sugar, divided
1. To remove skins from peaches: bring large pot of water to a boil. Fill large bowl with ice water. Cut a shallow X through the skin on the bottom of each peach with a paring knife. Working with 3-4 peaches at a time, place peaches in the boiling water, cover, and cook for 1 minute. With slotted spoon, remove peaches to ice bath for about 2 minutes. Remove from ice bath and skin should peel easily from peaches.
2. Remove pits from peaches, then crush with a potato masher.
3. Prepare canning jars and lids and bring water in water bath canner to a boil.
4. Pour peaches into an 8-quart stainless steel stockpot.
5. In a small bowl, combine pectin and 1/4 cup of the sugar. Gradually stir into the fruit.
6. Bring fruit mixture to a full rolling boil over medium-high heat, stirring constantly. Gradually stir in the remaining sugar. Return to a full rolling boil, stirring constantly, and boil for 1 minute.
7. Remove pot from heat and skim off any foam. Let jam cool in the pot for 5 minutes, stirring occasionally.
8. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Remove any air bubbles. Wipe jar rims and threads with a clean, damp paper towel. Center hot lids on jars and screw on bands until finger-tip tight.
9. Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring to a gentle boil. Process 4-ounce jars and 8-ounce jars for 10 minutes; process 1-pint jars for 15 minutes.
10. Remove jars from canner and place on a wire rack or cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars, label, and store in a cool, dry, dark location.
Read the full Stir It Up! post by guest blogger Christina Masters: Peach jam
