Make Ahead Tip: Refrigerate for up to 3 weeks or freeze for up to 1 year. Defrost frozen jam in the refrigerator.
Equipment: Six 8-ounce wide-mouth glass or plastic canning jars
Tip: “No sugar needed” pectin cannot be used interchangeably with regular pectin.
Variations: This recipe can be adapted to make other fruit jams. Substitute 3 cups chopped or crushed fruit of your choice for the peaches and follow Steps 2 through 4. Cranberry-raspberry juice can be used instead of apple or white grape juice. Omit lemon zest and lemon juice if desired. Here's the amount of fruit you'll need to start with to get 3 cups chopped or crushed:
Blueberries: about 2 pounds or 2 1/2 pints; remove any stems, crush with a potato masher
Cherries, sweet or sour: about 2 1/4 pounds; remove stems and pits, finely chop
Raspberries: about 2 pounds or five 6-ounce containers; crush with a potato masher
Strawberries: about 3 pounds; hull and crush with a potato masher
Variations provided by Jarden Home Brands. For more information on preserving and more jam recipes visit freshpreserving.com.