Peach-Merlot Jam

Directions

1. 1
   Bring chopped peaches, wine, and lemon juice to a boil in a large pot (I used my Dutch oven).
2. 2
   Take 1/2 cup of sugar and mix with the pectin (this keeps the pectin from clumping) and add to the mixture in the pot; combine well. Stirring constantly, return to a full boil.
3. 3
   Add the remaining 9 1/2 cups sugar; combine well.
4. 4
   Bring to a full rolling boil (one that you cannot stir down) and boil for 1 minute.
5. 5
   Remove from heat and stir in spices, mixing well.
6. 6
   Ladle into hot, sterilized pint jars, wipe rims with damp cloth, put lids and rings on, tighten rings, then process in a hot water bath for 10 minutes. (Add 10 minutes if you are in a higher altitude.)