Delicious homemade peach jam recipe for cooked jam to be canned. Good for up to one year on the shelf.
Peel the skin from your peaches by using the blanching method as explained above.
Dice peaches into smaller pieces and place in a bowl. The bigger the pieces the bigger chunks of fruit you will have in your final product. So if you don't like chunks you may want to mash up the pieces so they cook down more.
Add the peaches to a large saucepan. Add the lemon juice and the pectin and stir together on high heat.
Bring to a rolling boil.
After the fruit mixture is boiling pour in the sugar and bring it to a rolling boil again while stirring constantly so the fruit doesn't burn.
Boil for one minute on high.
Add a small pat of butter to the mixture to cut down the foam if it is really foamy. (optional but I like to do it)
Remove from heat.
Pour jam into clean, hot, disinfected canning jars. (I run my canning jars through a hot, sanitizing dishwasher load so they are hot and ready to go. Use a canning funnel for best results.
Leave a 1/4 inch space at the top of the jar for proper sealing.
Place the canning lid (that has been in a warm water bath on the stove) onto the jar with the magnet tool. Screw a canning ring onto the jar.
Place the bottle of hot jam into a boiling water bath and boil for 15 minutes.
Remove from the water bath and set on the counter top to seal. Leave sitting for at least 24 hours so the jam sets properly.