Step 1

Prepare a canner (large canning pot) with insert and jars. Cover with water and bring to a rolling boil for 5 minutes to sanitize jars. Leave in water until ready to use.

Step 2

Place new liners and snap lids in a bowl of HOT tap water.

Step 3

Peel and dice the peaches.

Step 4

With a potato masher, mash the fruit in a single layer at a time, until you have exactly 4 cups of mashed peaches.

Step 5

Stir in the freshly squeezed lemon juice and pectin.

Step 6

Put in a large pot and bring to a boil on high.

Step 7

Add in the 4 cups of sugar.

Step 8

Boil for 1 minute.

Step 9

Remove from heat, stirring and skimming off any foam for 5 minutes.

Step 10

Pour or ladle into sterilized jars, until ¼" from the top.

Step 11

Place new snap lids on top and tighten threads until finger tight.

Step 12

Once filled, place back in the canner, making sure the jars are covered by an inch of water and boil, covered for 10 minutes.

Step 13

Remove onto a kitchen towel and leave undisturbed to set for 24 hours.

Step 14

Press the centre of the lids to make sure they are sealed, if any pop back up, store in fridge.

Step 15

Any leftover jam can be eaten immediately or stored covered in the fridge for up to week.

Step 16

Prepare a canner (large canning pot) with insert and jars. Cover with water and bring to a rolling boil for 5 minutes to sanitize jars. Leave in water until ready to use.

Step 17

Place new liners and snap lids in a bowl of HOT tap water.

Step 18

Peel and dice the peaches.

Step 19

With a potato masher, mash the fruit in a single layer at a time, until you have exactly 4 cups of mashed peaches.

Step 20

Stir in the freshly squeezed lemon juice and pectin.

Step 21

Put in a large pot and bring to a boil on high.

Step 22

Add in the 4 cups of sugar.

Step 23

Boil for 1 minute.

Step 24

Remove from heat, stirring and skimming off any foam for 5 minutes.

Step 25

Pour or ladle into sterilized jars, until ¼" from the top.

Step 26

Place new snap lids on top and tighten threads until finger tight.

Step 27

Once filled, place back in the canner, making sure the jars are covered by an inch of water and boil, covered for 10 minutes.

Step 28

Remove onto a kitchen towel and leave undisturbed to set for 24 hours.

Step 29

Press the centre of the lids to make sure they are sealed, if any pop back up, store in fridge.

Step 30

Any leftover jam can be eaten immediately or stored covered in the fridge for up to week.