Peach-Merlot Jam

1. 1

   Bring chopped peaches, wine, and lemon juice to a boil in a large pot (I used my Dutch oven).

2. 2

   Take 1/2 cup of sugar and mix with the pectin (this keeps the pectin from clumping) and add to the mixture in the pot; combine well. Stirring constantly, return to a full boil.

3. 3

   Add the remaining 9 1/2 cups sugar; combine well.

4. 4

   Bring to a full rolling boil (one that you cannot stir down) and boil for 1 minute.

5. 5

   Remove from heat and stir in spices, mixing well.

6. 6

   Ladle into hot, sterilized pint jars, wipe rims with damp cloth, put lids and rings on, tighten rings, then process in a hot water bath for 10 minutes. (Add 10 minutes if you are in a higher altitude.)

* Per serving · 4 servings · Values may vary.

No additional tips available.