Peach Jam (Old-Fashioned)

Freestone peaches are the best for making jam since the fruit doesn't cling to the stone, making them easy to pit. If you can get peaches with a red blush, they add a beautiful rich colour to the jam.

6 cups peaches, sliced peeled (1.5 L)
2 Tbsp. lemon juice, freshly squeezed (25 mL)
1 pkg light fruit pectin crystals (49 g)
3½ cups sugar (875 mL)

In large Dutch oven and using potato masher, mash peaches to make 4 cups (1 L). Add lemon juice, freshly squeezed.

Mix pectin with ¼ cup (50 mL) of the sugar, stir into peaches. Bring to full rolling boil over high heat, stirring occasionally. Stir in remaining sugar and return to full rolling boil, boil hard, stirring, for 1 minute. Remove from heat, skim off foam.

Using funnel, fill hot 1-cup (250 mL) canning jars, leaving ¼” (5 mm) headspace. Cover with prepared lids. Screw on bands until resistance is met, increase to fingertip tight. Boil in boiling water canner for 10 minutes. (see Canning 101)

Makes five 1 cup (250 mL) jars.