Red Ribbon Peach Jam Recipe

Prepare jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

Measure sugar into dry container and set aside.

Combine peaches, lemon juice, and pectin into 6-quart or 8-quart saucepan. When mixture comes to a full boil, quickly stir in premeasured sugar amount. Stirring constantly, return to a full boil (a boil that cannot be stirred down) and boil for 1 minute. Do not overcook pectin as it may break down and prevent gelling.

Remove from heat and skim foam from surface.

Quickly ladle into hot jars. Leave 1⁄4-inch headspace at the top. Use a clean damp cloth to wipe any spilled jam from rims and threads of jars. Cover with hot lids and tighten rings firmly.

Set hot jars on rack in canner or large saucepot of boiling water. Water must cover jars by 1 or 2 inches. Cover canner and return to boiling. Process for 15 minutes, (begin timer when water has returned to a boil). At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude.

Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool 12-24 hours.

When cool, check seals. Lids should be down in the center or stay down when pressed. Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.