Short Cook Peach Jam
|Peaches||3 Pound, peeled, quartered, and pitted|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Sugar||6 Cup (96 tbs)|
|Liquid pectin||3 Ounce (1 Pouch)|
Insert metal blade.
Place peaches in work bowl, half at a time (or all at once in a large-capacity processor).
Process, using on-off pulses, until coarsely chopped.
Transfer to an 8 to 10-quart kettle and add lemon juice and sugar.
Cook over high heat, stirring constantly, until mixture comes to a rolling boil that can't be stirred down; then boil for exactly 1 minute.
Remove from heat and add pectin; stir for 2 to 3 minutes.
Skim off foam.
Fill hot sterilized canning jars with jam to within 1/4 inch of rims.
Wipe rims, then put hot sterilized lids and rings in place.
Set jars on a rack in a large kettle and cover with boiling water.
Bring water to a simmer; cook for 10 minutes.