Submitted by Mary Kay Hasz, Highlands Ranch Rotarian
- 3 lb Peaches (about 3 to 5 peaches)
- 1 lemon Peel, pit and finely chop peaches
- 4 cups finely chopped peaches
- 2 Tbs fresh lemon juice
- 5 ½ cups sugar (not a sugar substitute)
- ½ tsp butter (to reduce foaming)
- 7 8-ounce jars
1 Wash jars and screw bands and lids with hot soapy water; rinse with hot water.
2 Place in large fry pan with two inches of hot water: jars and lids inverted. Bring to boil and keep barely boiling as you prepare the peaches (through step 8.) Use canning tongs to remove from the pan.
3 Prepare fruit as above. To peel peaches: put them in boiling water to cover for 30 seconds and then in cold water to cover for 1 minute. The skins should fairly well slide off. To chop peaches: cut in slices about ½ inch and then in a large bowl use a potato masher to chop. If using a food processor, pulse to chop. DO NOT PUREE. Jam should have bits of fruit.
4 Measure EXACT amount of fruit into a 6- or 8-quart saucepot. Stir in lemon juice.
5 Measure EXACT amount of sugar into a separate bowl.
6 Stir 1 box of SURE-JELL pectin into fruit mixture in saucepot. Add butter.
7 Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
8 Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat.
9 Ladle quickly into prepared jars, filling within 1/8 inch of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Invert filled jars for 5 minutes to let set and then turn them right side up. The lids should “pop” after about 10 to 20 minutes to indicate a tight seal.
10 Store unopened jams in a cool, dry, dark place up to 1 year.