Hoosier Peach Jam
A delicious peach jam with a lovely hint of lemon
- 6 pounds peaches fully ripe
- 1 1/4 cup fresh lemon juice
- 15 cups granulated sugar
- 6 ounces liquid pectin (two 3 ounce packages, like Certo)
Pit fruit, but DO NOT peel. Cut into small pieces and mash coarsely.
Measure 8 cups mashed fruit into large dutch oven or stock pot. Add lemon juice and sugar, mixing well.
Place pan over high heat. Bring to a rolling boil. Boil hard for 1 1/2 minutes, stirring constantly. Remove from heat and stir in liquid pectin.
Let mixture cool slightly, then ladle into hot sterilized jars and seal. Process in water bath canner for 10 minutes.