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Peach Jam

4 pounds fresh peaches, (about 16)
6 cups granulated sugar
1/4 cup lemon juice

Wash peaches well. Dip in boiling water for a few seconds to loosen
skins. Drain, plunge into cold water and remove skins. Remove
pits and finely chop fruit. You should have 8 cups fruit.

In a large heavy bottomed saucepan, combine peaches, sugar and
lemon juice. Let stand at room temperature 1 hour to allow juices
to develop. Bring to a boil over medium heat, stirring while sugar
dissolves. Boil rapidly for 20 to 25 minutes or until mixture is
thick, fruit is clear and jam has jelled. Stir often at first;
then almost constantly as mixture reaches jam stage. Remove from
heat; stir for 5 minutes, skimming foam that rises to the surface.

Pour into hot, sterilized 1 cup jars, leaving 1/4 inch headspace;
seal with two-piece metal lids. Process in a boiling water canner
for 5 minutes. Remove jars to a folded towel on the counter and
let cool 24 hours. Check seals, label and store in a cool, dark
place. Yield: 6 jars


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