Spiced Peach Jam

4 C (about 10 pitted) ripe peaches

½ C fresh lemon juice

7 ½ C sugar

1 tsp cinnamon (grated)

½ tsp ground cloves

½ tsp ground allspice

1 pouch (3 oz.) liquid fruit pectin (Certo)

1 tbsp Unsalted Butter

Combine peaches and Lemon juice in large kettle.

Add Sugar and spices. Mix well. I recommend an immersion blender.

Place over high heat and bring to a full, rolling boil add butter. Boil hard for one full minute, stirring constantly.

Remove from heat and immediately stir in pectin. Skim off foam.

Ladle into hot, sterilized Jars and seal. Let Jam set two weeks before using.

We fiddle with spices sometimes adding homemade fresh ginger juice, black pepper, or a bit of apricot or peach brandy.

The peach skin can be left on and the fruit chopped in a food processor.

Invert jars for 5 minutes after filling.

2 pounds is equalish to 4 cups peaches

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