Peach Jam

Preserving season continues – when you find flats of peaches for $7 each – you just jump in and DO IT!!

3 lbs. of diced peaches (with skins on)
2 1/2 cups of sugar
1/4 cup of lemon juice

Mix together and let set overnight. Bring to a boil and cook until thermometer reaches 220 F. Remove from heat, add 1/2 pouch of liquid pectin. Prepare jars and lids (boiling for 5 minutes). Fill jars, leaving 1/4 inch space, add lids and tighten. Process for 10 minutes in canner – covered with water.