Reduced Sugar Peach Jam

(from Lucianolinda’s recipe box)

Source: Better Homes and Gardens magazine

Categories: Jams, Jelly, conserves, marmalade, preserves

Ingredients

  • 6 cups peeled, crushed peaches about 4 lbs. whole
  • 2 Tbsp. bottled lemon juice
  • 1 1//4 oz. packet Kerr Fruit Pectin (Lite)
  • 3 cups sugar

Directions

  1. In a 6- to 8-quart saucepan, stir peaches, bottled lemon juice and pectin.
  2. Over high heat, bring mixture to a boil, stirring constantly. Quickly add sugar.
  3. Bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.
  4. Remove from heat and skim, if necessary. Immediately fill hot, sterilized half-pint jars, leaving 1/4-inch headspace. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 10 minutes.

  5. makes 8 half-pints

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