Fresh Peach Jam

makes 5 half-pints

4 C. Finely Diced/Crushed Peaches

1 1/2 C. Sugar

2 T. Lemon Juice

1/4 Tsp. Butter or Margarine (to keep foaming down)

1 Pkg Ball Low Sugar Pectin OR 3 Tbsp.

Prepare jars, and lids. Combine peaches, butter, and lemon juice in a large pot. Whisk in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes. Turn off heat, remove lid and let stand in canner for additional 5 minutes. Remove jars, cool, and store.