Ingredients:

  • 6 cups (900g) peaches, peeled, pitted, and finely chopped
  • 1 tbsp (15ml) fresh lemon juice
  • 1 cup (200g) granulated sugar
  • 1 pouch (57g) low-sugar powdered pectin

Instructions:

  1. Sterilize your jars and lids in simmering water. Keep them warm until the moment of filling to prevent the glass from cracking due to thermal shock.
  2. Combine the chopped peaches and lemon juice in a large heavy-bottomed stainless steel pot.
  3. Use a potato masher to crush some of the fruit, leaving a few chunks for texture. Heat over medium until the fruit releases its juices and becomes a soft, fragrant pulp.
  4. Whisk in the pectin and bring the mixture to a full rolling boil.
  5. Gradually stir in the sugar. Return the mixture to a boil and maintain it for exactly one minute, stirring constantly until the jam looks glossy and thick.
  6. Carefully ladle the jam into the warm jars, leaving a 1/4 inch (0.6cm) headspace.
  7. Wipe the rims clean, apply the lids, and screw on the bands until fingertip tight.
  8. Process the jars in a boiling water bath for 5 minutes (adjust for altitude).
  9. Remove jars and let them sit undisturbed for 24 hours to ensure a proper seal.