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Spiced Peach Jam

4 cups prepared fruit (about 3 pounds ripe peaches)
2 T. fresh lemon juice
1 t. ascorbic acid citric acid mixture fruit protector
1/2 t. ground allspice
1/2 t. ground cinnamon
1/2 t. ground cloves
5 1/2 c. sugar
1 box fruit pectin for homemade jams and jellies
1/2 t. margarine or butter

Peel, pit and finely chop peaches. Measure 4 cups into 6- or 8-quart
saucepot. Stir in lemon juice, fruit protector and spices.

Measure sugar into separate bowl. (Scrape excess sugar from cup
with spatula to level for exact measure.)

Stir fruit pectin into fruit in saucepot. Add margarine. Bring to
full rolling boil on high heat, stirring constantly. Quickly stir
in all the sugar. Return to full rolling boil and boil exactly 1
minute, stirring constantly. Remove from heat. Skim off any foam
with metal spoon.

Ladle quickly into hot sterilized jars, filling to within 1/8 inch
of tops. Wipe jar rims and threads. Cover with two-piece lids.
Screw bands tightly. Invert jars 5 minutes, then turn upright and
allow to cool on a wooden surface. The distinctive "pop" after
10-20 minutes will tell you they're vacuum-sealed.


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