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1
Bring boiling-water canner, half full with water, to simmer.
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2
Wash jars and screw bands in hot soapy water; rinse with warm water.
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3
Pour boiling water over flat lids in saucepan off the heat.
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4
Let stand in hot water until ready to use.
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5
Drain jars well before filling.
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6
Peel, pit and finely chop or grind peaches.
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7
Measure exactly 3 cups prepared peaches into 6- or 8-qt.
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8
saucepot.
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9
Stir in water.
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10
Gradually add pectin, stirring until well blended.
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11
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
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12
Cook exactly 1 min., stirring constantly.
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13
Remove from heat.
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14
Stir in no-calorie sweetener.
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15
Skim off any foam with metal spoon.
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16
Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
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17
Wipe jar rims and threads.
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18
Cover with 2-piece lids.
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19
Screw bands tightly.
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20
Place jars on elevated rack in canner.
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21
Lower rack into canner.
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22
(Water must cover jars by 1 to 2 inches.
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23
Add boiling water, if necessary.)
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24
Cover; bring water to gentle boil.
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25
Process 10 min.
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26
Remove jars and place upright on towel to cool completely.
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27
After jars cool, check seals by pressing middle of lids with finger.
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28
(If lids spring back, lids are not sealed and refrigeration is necessary.)
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29
Let prepared jars stand at room temperature 24 hours.
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30
Store unopened jams and jellies in cool, dry, dark place up to 1 year.
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31
Refrigerate opened jams and jellies up to 3 weeks.
