SURE-JELL PEACH JAM RECIPES

Steps:

• "1. Peel and pit peaches. Finely chop fruit. Measure peaches and put into a large dutch over. Stir in lemon juice and fruit protector if needed. 3. Measure sugar into a separate bowl. Do not reduce the sugar as it will result in failure of the jam to set. 4. Stir 1 pkg. SURE JELL Premium Fruit Pectin into prepared fruit. Add 1/2 teaspoon butter to reduce foaming. 5. Add sugar to fruit mixture in saucepan. Bring to full rolling boil. Boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. 6. Ladle immediately into prepared jars, filling each to within 1/4 inch of top. Wipe jar rims and threads. Cover with two piece lids. Place jars in rack in canner. Cover jars with 1 to 2 inches of water. Process for 10 min. plus 10 min. to adjust for high altitude. "

Steps:

• Follow steps 1 through 4 of Canning Instructions, using six pint-size jars.
• Coarsely chop peaches; you should have 5 1/2 cups. Coarsely chop or mash raspberries; you should have 2 cups.
• In an 8- to 10-quart pan, combine peaches, raspberries, lemon juice, butter (if using), and pectin. Bring to a rolling boil over high heat, stirring often. Stir in sugar; when mixture resumes boiling, stir for exactly 4 minutes if using MCP pectin (1 minute if using Sure-Jell or Ball Fruit Jell). Remove from heat immediately.
• Skim and discard any foam from jam.
• Follow steps 5 through 11 of Canning Instructions, leaving 1/4 inch of headspace in each jar and processing jars for 5 minutes (see notes).
• Note: Nutritional analysis is per tablespoon.