1. Step By Step Preserving – Peach Jam

2. Ingredients 4 cups chopped peaches 2 tablespoon fresh lemon juice
1 package powdered regular pectin
5 ½ cups sugar

3. Preparing the Peaches Thoroughly wash the peaches.
Blanch, in hot water 1 minute, till skins appear wrinkled
Cool in ice water to stop the heating

4. Preparing the Peaches Peel, pit and chop on a clean cutting board
Place in bowl
Measure out 4 cups of chopped peaches

5. Preparing the lids
Place the flat jar lids in a saucepan with water covering the lids. Preheat lids according to manufacturer’s directions.
Check ring bands and use only those without rusting or dents. Wash and rinse ring bands.

6. Preparing the jars
Check half-pint canning jars for nicks or cracks. Wash and rinse well in warm water. Keep warm until ready to fill, using your boiling water canner, or a clean dishpan or available sink filled with warm water.

7. Cooking the Jam
Combine the peaches & lemon juice in a large saucepot. Stir to thoroughly mix. Bring mixture quickly to a boil, stirring frequently.
Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly.

8. Filling the Jars
Remove cooked jam from heat. Skim foam from the top if necessary.
Ladle the hot jam into the warm jars, leaving ¼ inch headspace.

9. Clean the jars
Wipe the jar rims using a clean, damp paper towel. This will ensure that none of the jam gets left on the sealing surface and interferes with the lid sealing properly.

10. Filling the Jars, continued
Using a lid wand, remove the lids from the warm water in the small pan and place them gently on the jars.
Secure the lids with a ring band.

11. Processing the jam
Using a jar lifter, place the jars in the boiling water canner, being careful not to tilt the jars.
The water in the canner can be simmering (180ºF) before adding jars.

12. Processing the jam, continued
After all the jars are in the canner, the water should be 1-2 inches over the tops of the jars. Turn the heat on high and allow the water to come to a rolling boil over the jars.
After the water is fully boiling, process the jars for ten minutes at boiling.
After processing, turn off the burner, remove the canner lid, and allow the jars to sit for 10 more minutes.

13. Cooling the Jars
Using the jar lifter, remove the jars from the canner, again without tilting them, and set them on a clean towel, or plastic or wooden cutting board to cool.

14. Checking the Seals
Allow jars to sit for 12 to 24 hours before their seals are checked, or before they are stored or opened.
Remove ring bands from the sealed jars. Wash and dry the sealing area and threads of the jar. Store jars without ring bands in a cool, dark, dry place.
Store unsealed jars in the refrigerator.

15. Enjoy!