Mary Kay's Peach Jam

Submitted by Mary Kay Hasz, Highlands Ranch Rotarian

• 3 lbs             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.