Peach Jam

Ingredients

• 2 1/2 to 3 pounds peaches (10 to 12)
• 1 3/4-ounce package powdered fruit pectin
• 2 tablespoons lemon juice
• 5 1/2 cups sugar

Instructions

1. * Pit, and coarsely grind or mash peaches; measure 4 cups. In an 8- or 10-quart kettle combine peaches, pectin, and lemon juice. Bring to a full rolling boil, stirring constantly. Stir in sugar.
2. Return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; quickly skim off foam with a metal spoon.
3. Ladle into hot, sterilized half-pint jars, leaving a 1/4-inch headspace. Adjust lids. Process in boiling-water canner 5 minutes.
4. Peach-Plum Jam: Prepare as above, except reduce peaches to 1 1/2 pounds (2 cups ground). Add 1 pound fully ripe Italian prune plums, pitted and finely chopped (2 cups), with pectin.
5. Peach-Berry Jam: Prepare as above, except reduce peaches to 2 pounds (3 cups ground). Add 2 cups strawberries, blackberries, or raspberries, crushed (1 cup), with pectin.
6. * Note: To peel peaches, immerse in boiling water for 20 to 30 seconds or till skins start to crack; remove and plunge into cold water. (Also apricots, nectarines, and tomatoes this way.)