This recipe came from the fruit pectin package. It had an amazing chart with simple recipes and cool options. So next time you open a box of pectin, make sure you're not throwing away a perfectly good recipe!
(makes about 7 half pints)
4 lbs of peaches
1 box fruit pectin
1/3 c. lemon juice
1-3 cups white sugar (I used 1 1/2c. and it was perfect)
First, get your water bath canner filled and working on a boil. Then prepare your jam jars by washing them with hot soapy water. When your canner comes to a boil, place your jars inside for 10 minutes.
Score an "X" at the bottom of each peach (a little time consuming, but oh so worth it). Boil some water in a big pot. Once it's got a good rolling boil, drop about 5 peaches at a time into the water, and boil for 30-60 seconds.
(see the "X")
Remove. In a matter of seconds, the peel will start pulling away from the peach, making it that much easier to peel. Remove peels and cut fruit from pit. Now depending on the texture you want, you can either puree the peaches to be really smooth, or just mash them like me so they still have a little structure.
Place fruit in a large pot. Add lemon juice and pectin. Let mixture sit 5-10 minutes, then bring to a full boil over high heat, stirring constantly. Add sugar, return to a full boil and boil for 1 minute, stirring constantly.
Spoon jam into hot, sterilized jars. Screw on the lids and rings.
Process in your water bath canner for 10 minutes.
Remove from canner and allow to cool. The lids should start sealing as the jam cools. Sometimes you'll hear them pop. Make sure your label and date each one!
Oh, so good!