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1
Wash jars and lids in hot soapy water; rinse with warm water.
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2
Fill boiling-water canner half full with water; add jars and water to cover.
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3
Bring water to a boil, reduce heat and simmer.
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4
Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.
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5
Remove and drain jars and lids, one at a time, as needed for filling.
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6
Combine 4 quarts of the water and lemon juice in a large bowl; set aside.
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7
Fill a Dutch oven 3/4 full with water; bring to a boil.
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8
Immerse peaches for 20 seconds or until skins easily peel away; remove with slotted spoon and plunge into ice water.
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9
Slip skin off peaches using a paring knife.
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10
Cut peaches in half; remove pits.
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11
Place peach halves in the water and lemon juice solution to prevent browning.
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12
Cut peaches into chunks; place in food processor.
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13
Process until finely chopped and measure exactly 3 cups of fruit.
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14
Combine peaches and 3/4 cup water in a large saucepan.
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15
Gradually add pectin, stirring until blended.
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16
Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over medium-high heat.
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17
Boil for 1 minute, stirring constantly.
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18
Remove from heat; add SPLENDA(R) Granulated Sweetener stirring until SPLENDA(R) Granulated Sweetener dissolves.
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19
Skim off any foam with metal spoon.
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20
Ladle hot jam immediately into prepared jars, filling to within 1/4-inch of tops.
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21
Wipe jar rims and threads and cover with 2-piece lids.
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22
Screw bands tightly and place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
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23
Cover; bring water to gentle boil and process 10 minutes.
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24
Remove jars and place upright on towel to cool completely.
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25
After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
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26
Store in a cool, dark place for up to 1 year.
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27
Once opened, store refrigerated and use within 2 weeks.
