Enjoy the sweet and tangy goodness of homemade peach jam on your morning toast, in yogurt, or as a delightful gift for friends and family. This recipe yields approximately 5 cups of delicious peach jam.

Ingredients: 4 cups of peeled, pitted, and chopped fresh peaches. 3 cups of granulated sugar. 1/4 cup of fresh lemon juice. 1 packet of powdered pectin. 1/2 teaspoon of butter optional, to reduce foaming.

Instructions: Prepare the peaches by peeling, pitting, and chopping them into small pieces. In a large pot, combine the chopped peaches and lemon juice. Cook over medium heat, stirring occasionally, until the peaches are soft and begin to break down, about 10 minutes. Stir in the powdered pectin and butter if using. Gradually add the granulated sugar, stirring constantly. Continue to cook and stir until the mixture comes to a rolling boil that cannot be stirred down. This should take about 10-15 minutes. Allow the jam to boil for 1-2 minutes, then remove it from heat. Skim off any foam that may have formed on the surface. Ladle the hot peach jam into sterilized jars, leaving about 1/4-inch headspace at the top. Wipe the jar rims clean, place the lids and rings on the jars, and tighten them just until fingertip-tight. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Carefully remove the jars from the water bath and let them cool on a clean towel or cooling rack. Once completely cool, check the seals on the jars. If sealed properly, store the homemade peach jam in a cool, dark place. If any jars didn't seal, refrigerate them and use them within a few weeks.

Prep Time: 30 minutes

Cook Time: 30 minutes

Enjoy the sweet and tangy goodness of homemade peach jam on your morning toast, in yogurt, or as a delightful gift for friends and family. This recipe yields approximately 5 cups of delicious peach jam.

Ingredients: 4 cups of peeled, pitted, and chopped fresh peaches. 3 cups of granulated sugar. 1/4 cup of fresh lemon juice. 1 packet of powdered pectin. 1/2 teaspoon of butter optional, to reduce foaming.

Instructions: Prepare the peaches by peeling, pitting, and chopping them into small pieces. In a large pot, combine the chopped peaches and lemon juice. Cook over medium heat, stirring occasionally, until the peaches are soft and begin to break down, about 10 minutes. Stir in the powdered pectin and butter if using. Gradually add the granulated sugar, stirring constantly. Continue to cook and stir until the mixture comes to a rolling boil that cannot be stirred down. This should take about 10-15 minutes. Allow the jam to boil for 1-2 minutes, then remove it from heat. Skim off any foam that may have formed on the surface. Ladle the hot peach jam into sterilized jars, leaving about 1/4-inch headspace at the top. Wipe the jar rims clean, place the lids and rings on the jars, and tighten them just until fingertip-tight. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Carefully remove the jars from the water bath and let them cool on a clean towel or cooling rack. Once completely cool, check the seals on the jars. If sealed properly, store the homemade peach jam in a cool, dark place. If any jars didn't seal, refrigerate them and use them within a few weeks.

Prep Time: 30 minutes

Cook Time: 30 minutes

Enjoy the sweet and tangy goodness of homemade peach jam on your morning toast, in yogurt, or as a delightful gift for friends and family. This recipe yields approximately 5 cups of delicious peach jam.

Ingredients: 4 cups of peeled, pitted, and chopped fresh peaches. 3 cups of granulated sugar. 1/4 cup of fresh lemon juice. 1 packet of powdered pectin. 1/2 teaspoon of butter optional, to reduce foaming.

Instructions: Prepare the peaches by peeling, pitting, and chopping them into small pieces. In a large pot, combine the chopped peaches and lemon juice. Cook over medium heat, stirring occasionally, until the peaches are soft and begin to break down, about 10 minutes. Stir in the powdered pectin and butter if using. Gradually add the granulated sugar, stirring constantly. Continue to cook and stir until the mixture comes to a rolling boil that cannot be stirred down. This should take about 10-15 minutes. Allow the jam to boil for 1-2 minutes, then remove it from heat. Skim off any foam that may have formed on the surface. Ladle the hot peach jam into sterilized jars, leaving about 1/4-inch headspace at the top. Wipe the jar rims clean, place the lids and rings on the jars, and tighten them just until fingertip-tight. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Carefully remove the jars from the water bath and let them cool on a clean towel or cooling rack. Once completely cool, check the seals on the jars. If sealed properly, store the homemade peach jam in a cool, dark place. If any jars didn't seal, refrigerate them and use them within a few weeks.

Prep Time: 30 minutes

Cook Time: 30 minutes