Peach Jam

I love having fruit trees. So far I have made 16 half pints of Peach jam with at least enough peach left to make 6-7 more half pints.

Ingredients:

4 cups chopped peaches

2 TBSP lemon juice

5 ½ cup granulated sugar

1 pouches of Certo Crystals

6-7 1 cup (1/2 pint) sterile jars and lids

Directions:

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

PEEL and pit peaches. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice. Stir in pectin. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

STIR sugar into prepared fruit in saucepot. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.)

Recipe from the Certo package and picture from my kitchen.