Peach Jam
Tastes of summer. Makes seven 500ml jars.
Ingredients
2 liters Peaches, mashed (about 6 pounds whole)
6 cups Sugar
Instructions
Place seven 500mL jars in canner and boil on high heat.
While jars heat, wash and remove fur from peaches.
Remove pits and dice. No need to remove skin.
Add peaches to large soup pot and mash until you have 2 liters.
Heat on high until boiling.
Add sugar. Stir constantly until boiling again. Volume should be close to 3.5 liters.
Ladle into jars that have just been removed from boiling water. Leave 1/4" headspace.
Wire rim of jars and add lids. Tighten rings fingertip tight. (Don't over tighten since air still needs to escape.)
Place filled jars in still boiling canner, making sure there's 1 inch of water above them.
Once it starts boiling again, reduce heat to low boil and boil for 10 minutes.
Remove jars without tipping them. Once they seal (pop!) you can move them somewhere out of the way to cool.
Note
If below 1,000 feet of altitude, you only need to boil full jars for 5 minutes.