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Wash peaches well. Dip in boiling water for a few seconds to loosen skins. Drain, plunge into cold water and remove skins. Remove pits and finely chop fruit. You should have 8 cups fruit. In a large heavy bottomed saucepan, combine peaches, sugar and lemon juice. Let stand at room temperature 1 hour to allow juices to develop. Bring to a boil over medium heat, stirring while sugar dissolves. Boil rapidly for 20 to 25 minutes or until mixture is thick, fruit is clear and jam has jelled. Stir often at first; then almost constantly as mixture reaches jam stage. Remove from heat; stir for 5 minutes, skimming foam that rises to the surface. Pour into hot, sterilized 1 cup jars, leaving 1/4 inch headspace; seal with two-piece metal lids. Process in a boiling water canner for 5 minutes. Remove jars to a folded towel on the counter and let cool 24 hours. Check seals, label and store in a cool, dark place. Yield: 6 jars
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