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Peach Jam

  • 3 1/2 pounds peaches
  • 2 lemons, to yield 1/4 cup fresh juice
  • 6 cups sugar
  • 1 box MCP pectin

Peel, pit, and finely chop fruit. You should end up with 4 cups finely chopped fruit. Measure exact amount of fruit into a 6 or 8 qt. pot. Stir in lemon juice. Measure the exact amount of sugar a put aside. Mix pectin into fruit mixture and bring to a full rolling boil over high heat, stirring constantly. Stir in sugar quickly and return to a full rolling boil (doesn't stop boiling when stirred). Boil for 4 minutes, stirring constantly. If desired, add 1/4 tsp. butter or margarine to reduce foaming. Remove from heat, skim off foam with a metal spoon. Ladle into prepared jars to within 1/8" of top. Wipe rims of jars and cover with flat covers and screw caps. Invert jars for 5 minutes then turn upright, or process in a water bath. After jars cool, test lids by pressing with a finger. If lid springs back it is not sealed and should be refrigerated. Let stand at room temperature for 24 hours before storing. Notes: The jam can take up to 2 weeks to fully set but I have found this recipe to work fairly quickly with a nice firm jam. I like a spiced Peach Jam and so when I mix the fruit and lemon juice I add ground cinnamon, a dash of cloves, and a little freshly ground nutmeg before I start cooking. The amount of cinnamon depends on your taste.

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