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Peach Jam

3 1/2 lbs peaches
2 lemons, to yield 1/4 cup fresh juice
6 cups sugar
1 box MCP pectin

Peel, pit, and finely chop fruit. You should end up with 4 cups
finely chopped fruit. Measure exact amount of fruit into a 6 or 8
qt. pot. Stir in lemon juice. Measure the exact amount of sugar a
put aside. Mix pectin into fruit mixture and bring to a full rolling
boil over high heat, stirring constantly. Stir in sugar quickly
and return to a full rolling boil (doesn't stop boiling when
stirred). Boil for 4 minutes, stirring constantly. If desired, add
1/4 tsp. butter or margarine to reduce foaming. Remove from heat,
skim off foam with a metal spoon. Ladle into prepared jars to within
1/8" of top. Wipe rims of jars and cover with flat covers and screw
caps. Invert jars for 5 minutes then turn upright, or process in
a water bath. After jars cool, test lids by pressing with a finger.
If lid springs back it is not sealed and should be refrigerated.
Let stand at room temperature for 24 hours before storing.

Notes: The jam can take up to 2 weeks to fully set but I have found
this recipe to work fairly quickly with a nice firm jam.

I like a spiced Peach Jam and so when I mix the fruit and lemon
juice I add ground cinnamon, a dash of cloves, and a little freshly
ground nutmeg before I start cooking. The amount of cinnamon depends
on your taste.


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