Fresh Peach Jam

Directions

1. 1
   Peel the peaches by dipping them into a pan of boiling water to loosen the skin; then immediately cool them by holding under cold water.
2. 2
   The skins will slip off; remove the pits.
3. 3
   In a large bowl, coarsely crush the peaches by hand or with a potato masher or pulse a few times in a food processor; you'll have about 5 cups of pulp.
4. 4
   Combine the peaches and lemon juice in a slow cooker; sprinkle with the pectin.
5. 5
   Let stand 20-30 minutes.
6. 6
   Stir in the sugar; cover and cook on LOW for 2 1/2 hours, stirring twice.
7. 7
   Remove the lid, turn the cooker to HIGH, and cook 2-3 hours longer, until the jam reaches the desired consistency.
8. 8
   Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand to cool.
9. 9
   Store, covered in the refrigerator for up to 2 months.
10. 10
    OR spoon into small plastic storage containers and freeze up to 3 months.