Homemade Fresh Peach Jam, Canned🍑

Wash and boil jars and rings. Boil for 10 minutes prior to canning jam.

In a stainless-steel pot (other materials can leave a metalic taste) add chopped peaches on medium heat. Gradually heat to a boil. Mash peaches with a potato masher to break them up once they soften from cooking.

Add in sugar, cinnamon, nutmeg and pectin.

Bring to a frothy boil, reduce heat and simmer for about 20 minutes or jam is the desired consistency.

Ladle hot jam into hot jars leaving 1/4-inch head space. Remove air bubbles.

Wipe the lids free of any debris that might prevent them from sealing.

Place lids and rings on and finger tighten them.

Carefully lower the jars into a boiling water bath canner with water covering the jars 1-2 inches. Place lid on the canner. Process jars for 5 minutes in boiling water canner, plus additional time for altitudes above 1000 feet sea level. When time is up, turn off heat, remove canner from heat source if possible and safely remove lid from canner. Let jars stand for 5 minutes then remove jars and place on a kitchen towel and allow to cool undisturbed for 12-24 hours. Store in a cool dry place for up to a year.

Enjoy!