I'm really enjoying having homemade jam around; it transforms boring breakfast toast into a wonderful morning treat. I turned my white peaches into pink jam by adding a few handfuls of blackberries, some lemon juice, and sugar.
Makes four 4-ounce jars
8 medium sized peaches, skins and pit removed and cut into small cubes
8 tablespoons sugar (or more to taste, depending on how sweet you like your jam)
Juice of one lemon
1 pouch (3oz) liquid pectin
1. Prepare jars and lids. (See my pickle post for instructions on sterilizing jars).
2. In a large, deep stainless steel saucepan, combine peaches, blackberries, lemon juice, and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down (about five minutes). Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
3. Ladle hot jam into hot jars, leaving 1/4 inch head space. Remove air bubbles and adjust head space, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
4. Place jars in stainless steel pan ensuring they are completely covered with water. Bring to boil and process for 10 minutes. Wait 5 minutes, then remove jars, cool and store.