Peach pie jam
5 cups peaches, peeled and cut into 1-2 inch chunks
2 cups brown sugar
3 tbl bottled lemon juice
1 tsp cinnamon
1 tsp nutmeg
⅓ cup low-sugar pectin ( or Sure-Jell one box of no sugar/low sugar pectin)
Making the jam: Cut and measure peaches and put into heavy bottom pot, heating until the peaches begin to break down, about 15 minutes. Stir occasionally to avoid scorching fruit.
Add 2 cups of brown sugar, lemon juice, and spices. Bring to a boil, then add pectin, return to a boil for one minute. Remove from heat.
Check set of jam.
Filling the jars: On a dish towel place your hot jars and using your funnel in each jar fillleaving1/4” headspace. Remove air bubbles and refill to the proper headspace if necessary. Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magnet-end wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning. Process in water bath for 8 minutes.
Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
Labeling: Make sure to label your jars after they have cooled with the name of the recipe and the date canned.
Makes 6-8 jars