1 quart peeled, cored, diced peaches, almost a mush
7 1/2 cups sugar
1/4 cup lemon juice
1 package pectin
*if you'd like to be a bit adventurous you can always add your own spices, etc. (I think maybe the next go 'round I will be adding a little garam masala....I just have an ever so loving obsession with that flavor and it would meld well with the sweetness of the peaches.)
Step 3: Stir in pectin.
Step 4: Return to a rolling boil.
Step 5: Boil hard 1 minute, constantly stirring
Step 6: Remove from heat.
Step 7: Skim foam if necessary.
Step 8: Ladle hot jam into hot, sterilized jars, leaving 1/4 inch head space.
Step 9: Adjust 2-piece sterilized caps
Step 10: Process 10 minutes in a boiling water bath.
*besides the obvious use of this jam, there are many other ways it can be used. I've discovered it tastes great as a glaze on chicken. Cut boneless, skinless chicken breasts into bite-size pieces, marinade in jam (completely coat the chicken), then roll in panko bread crumbs. Coat a baking sheet with olive oil and preheat the oven to 375. Place chicken on baking sheet cook 10-12 minutes each side....so very tasty, crunchy and slightly sweet...yum!