Ingredients
Ingredients
4 cups peaches {peeled, pitted, and chopped}
2 Tbs. lemon juice
1 1.75 oz. box of Fruit Pectin {I used Sure-Jell}
7 cups granulated sugar {Yes, 7 cups! That is not a typo.}
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
Instructions
Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
Place 4 cups prepared fruit into an 8 quart sauce pot. Add lemon juice and pectin. Bring peach mixture to a full rolling boil {which is a boil that doesn’t stop bubbling when the mixture is stirred} on high heat, stirring constantly.
When the peach mixture has begun to boil, stir in the 7 cups of sugar and spices. Return mixture to full rolling boil and boil exactly 1 minute stirring constantly.
Remove from heat and skim off any foam with spoon.
Next, ladle the peach jam mixture into hot prepared jars, filling to within 1/8 inch of tops. Wipe the jar rims and threads clean if need be. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by at least 2 inches. Place the lid on the pot and bring the water to a boil.
Process peach jam 10 minutes. One recipe makes {7} 8oz jars. You can find the canning jars I used HERE.
Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, our jam is not sealed and refrigeration is necessary.