I have made many different jams and jellies over the past 25 years but I believe that peach has got to be my favorite! If you have never made homemade jam before you need to give it a try. The taste of homemade jam is so much better than the store bought. Don’t be intimidated with the canning process it is easier than you might think. Just buy yourself a book on canning and give it a try!
2 quarts crushed peeled, pitted peaches
½ cup water
6 cups sugar
Combine peaches and water in a large saucepot. Cook gently 10 minutes. Add sugar, stirring until dissolved. Bring slowly to a boil. Cook rapidly to gelling point, about 15 minutes. As mixture thickens, stir to prevent sticking. Remove from heat. Skim foam if necessary. Ladle jam into hot jars, leaving ¼ -inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Yield: about 4 pints.