Peach Jam
Wash and rinse plastic containers with tight fitting lids. Peel, pit and mash peaches. Do not puree. Jam should have bits of fruit. Measure the exact amount of fruit with lemon juice and place in a large bowl. Stir exact amount of sugar into the fruit. Mix well and let stand for 10 minutes. Stir occasionally. Stir fruit pectin and ¾ cup water in a small saucepan. Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat. Stir the pectin into the fruit until the sugar is completely dissolved and no longer grainy, about 3 minutes. Pour into containers and let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.
