This jam is made with the traditional cooked method has a firmer set and cooked fruit taste. 3 pounds of peaches yields 8 cups of jam. 4 pint jars or 8 half-pint jars.

Ingredients:

• 3 pounds of peaches
• ¼ cup fresh lemon juice
• 7-½ cups sugar
• 1 pouch CERTO brand liquid pectin
• ½ tsp of butter or margarine (optional)

Directions:

1. Wash canning jars and screw bands in dishwasher.
2. Peel and pit peaches and finely chop them. Should provide 4 cups of fruit. If using a food processor, pulse to chop. DO NOT PUREE. Jam should have bits of fruit.
3. Place peaches and fresh lemon juice into 6-8 cup saucepan.
4. Measure sugar into a separate bowl. (REDUCING SUGAR OR USING SUGAR SUBSTITUTES WILL RESULT IN SET FAILURES.)
5. Stir sugar into fruit in the saucepan. Add ½ teaspoon of butter or margarine to reduce foaming, if desired.
6. Bring mixture to a full, rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
7. Stir in pectin (CERTO) quickly. Return to full, rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
8. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
9. Choose either the inversion method or the boiling water bath method.

• Inversion Method: turn jars upside down after bands have been screwed tightly. After 5 minutes, turn upright.
• Boiling Bath Method: Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to a gentle boil. Process jam for 10 minutes.

11. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
12. Let stand at room temperature for 24 hours. Store unopened jams in cool, dry, dark place up to 1 year. Refrigerate opened jams up to 3 weeks.