4 cups peeled and sliced peaches about 4-6 peaches
¼ cup bottled lemon juice
⅔ cup water
4 tablespoons low or no-sugar needed powdered pectin
4 cups granulated sugar
Place peach slices in the bowl of a food processor and pulse until peaches reach your desired consistency (depends on if you like big chunks or little chunks of peaches in your jam).
Combine mixture with lemon juice, water, and pectin in a large medium saucepan. Bring mixture to a hard rolling boil.
Stir in sugar. Return to a boil and continue to boil for 1-2 minutes, stirring frequently, until jam reaches desired consistency.
Remove pan from heat. Skim foam if desired. Jam should continue to thicken for up to 48 hours.
Jam can be store in the fridge for one month, frozen for six month, or canned and stored in a cool, dry place for up to a year.
Makes 6 (4 ounce each) quarter pints; 3 (8 ounce each) jelly jars; or 1 pint (16 ounces) + one half pint (8 ounces)
Serving: 1tablespoon | Calories: 40kcal | Carbohydrates: 11g | Sugar: 11g | Vitamin C: 1.7mg