Peach Jam

This is a basic recipe and you can add in the flavors you like as you like. I added in some clear vanilla extract and it was lovely! 

Canning is an exact science and I recommend that before you try non-acidic things or spend a great deal of money on a pressure canner, you get used to the basic principles by canning down easier things, like this peach jam! 

I use my processor to chop down the peaches into chunks and I recommend you do this!

• 4 1/2 cups chopped fresh, ripe peaches (no skin!)
• 3 tbsp lemon juice
• 3 cups sugar (remove 1/4 cup and set aside)
• 1 package SURE JELL for sugar-free or low-sugar canning

1. Combine the lemon juice, the 1/4 cup sugar, and the Sure Jell in a heavy pot, stirring on medium heat until the sugar and gel meltdown
2. Add in the peaches and bring to a rolling boil.
3. Stir in the remaining sugar and bring it back up to a rolling boil.
4. Cook for an extra minute, skimming off foam as you go.
5. Ladle into pre-sterilized jars to 1/4" from the top
6. Fingertip seal and place back into the canner
7. Fill the canner to 1-2" above the jars
8. Bring to a boil and boil for 10 minutes.
9. Turn off the heat and remove jars from the water- BE CAREFUL NOT TO TILT!
10. Set aside to cool and listen for the POP! 
11. Any that don't pop, just refrigerate and use immediately.
12. Let ALL jars cool though and the ones that pop remain on the counter, or other space, untouched for 12 hours or more.

I like to add flavors into mine like a pinch of cinnamon or even some bourbon!