Ingredients

• 12 freshs peaches , pitted and chopped
• 4.5 cups white sugar
• 1 , 2 ounce

Instructions

1. 1 Gather all ingredients.
2. 2 Crush 1 cup of chopped peaches in the bottom of a large saucepan. Add remaining peaches and set the pan over medium-low heat.
3. 3 Bring to a low boil and cook until peaches become liquid with a few bits of peach left, about 20 minutes.
4. 4 Pour cooked peaches into a bowl, then measure 6 cups of peaches back into the pan (reserving any remaining peaches for another use). Add sugar and bring to a boil over medium heat.
5. 5 Gradually stir in dry pectin; boil for 1 minute.
6. 6 Remove from heat and pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
8. 8 Carefully remove jars from stockpot and let jam cool, then store on a shelf in a cool, dark place. Serve and enjoy!

Nutrition per serving