Preparation:
Measure peaches into a large kettle and add lemon juice. While stirring, slowly add pectin. Let stand 20 minutes; stir every 5 minutes to blend pectin with fruit. Add syrup and blend well; add sugar and blend well.
Cook over low heat until just warm to the touch (about 100 degrees F). Do not allow mixture to become hot. Pour jam into jars to within 1/2-inch of top. Cover jars at once. Let stand until "jellied." Store in freezer until ready to use. Keep in refrigerator once jar has been opened.
Yield: 8 half-pints.
Source: National Peach Commission |
