Peach jam is one of the best preserves of the summer. It’s perfect for when those juicy peaches are in season, so that you’ll have homemade peach jam all year round.

Prep Time: 10 minutes

Cook Time: 5-10 minutes

Servings: 3 cups (2 tablespoons per serving)

Ingredients:

3 C. Peeled and diced fresh ripe peaches

1 , 1/4 C. Granulated sugar

1 T Fresh lemon juice

1 tsp. Vanilla extract, optional

1 box SURE-JELL fruit pectin

What to do:

In a small bowl, mix 1/4 cup of your sugar and pectin together. This will help prevent clumping when you add it to the hot peaches.

Place your peaches in a blender or food processor and chop until you get the consistency you want.

Measure crushed peaches into a large pot. Add lemon juice and pectin; stir well. Place over high heat and, while stirring constantly, bring to a full rolling boil, a boil you can’t stop, with bubbles over the entire surface. Add the sugar all at once and heat again to a full bubbling boil. Boil hard for 1 minute (set a timer), stirring constantly.

Stir in the fruit pectin until dissolved and continue boiling vigorously for 1 minute. Reduce heat to low and stir for 1 more minute. Remove from heat, skim foam off the top, and add vanilla extract, if using.

Pour immediately into sterile canning jars, filling them to ¼ inch from the top. Seal the jars and process them in a boiling water bath for 10 minutes, ensuring that there is at least one inch of water over the jars.