Fresh Peach Jam

1. 1

   Peel the peaches by dipping them into a pan of boiling water to loosen the skin; then immediately cool them by holding under cold water.

2. 2

   The skins will slip off; remove the pits.

3. 3

   In a large bowl, coarsely crush the peaches by hand or with a potato masher or pulse a few times in a food processor; you'll have about 5 cups of pulp.

4. 4

   Combine the peaches and lemon juice in a slow cooker; sprinkle with the pectin.

5. 5

   Let stand 20-30 minutes.

6. 6

   Stir in the sugar; cover and cook on LOW for 2 1/2 hours, stirring twice.

7. 7

   Remove the lid, turn the cooker to HIGH, and cook 2-3 hours longer, until the jam reaches the desired consistency.

8. 8

   Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand to cool.

9. 9

   Store, covered in the refrigerator for up to 2 months.

10. 10

    OR spoon into small plastic storage containers and freeze up to 3 months.

No additional tips available.