Peach Jam

Are you ready for another trip into delicious Jam Land?  This was another new recipe for me, and I have never tasted peach jam so wonderful!
Ingredients:

4 C. prepared fruit (about 3lbs fresh, ripe peaches)
2 TBS lemon juice
1 (49g) box powdered fruit pectin
1/2 tsp butter or margarine
5 1/2 C granulated sugar

6 to 10 half pint jars with 2 piece lids
Hot water bath canning supplies

Prepare jars and lids with hot water bath.I am not listing all the steps here, because my regular readers may get sick of it, but I did list them in the Grape Jelly post as well as the Strawberry Jam post.

Peel and pit peaches. I found it easiest to peel the peaches with a vegetable peeler.  Once you get them peeled, the best way to pit them is to run a sharp knife all the way around the fruit to the pit and then turn it a little side-ways while still in the fruit.  It should pop one half of the fruit off an free of the pit.  The other side is easy to get by just slipping the knife under an edge of the pit and prying gently.

Finely chop the fruit, and again, I used my trusty food processor. I cut the peaches first into quarters and then diced them roughly to make sure I got an even process without making a lot of juice.

Measure 4 cups of diced fruit in to large pot.  Add lemon juice and stir until well blended, stir in fruit pectin and stir until dissolved.  Add in butter and bring to a full rolling boil on high heat, stirring constantly.
I should add that there isn't much 'juice' at this point.

Stir in sugar, all at once and return to a full rolling boil. Boil for 1 minute, stirring constantly.  Remove from heat.  Skim off foam.

Ladle immediately into hot jars.  Leave 1/8 inch headspace. Process for 10 minutes in a hot water bath.

Make sure to label and date your jam!