'Tis the Season for Canning - Peach Jam

Last year we made so much peach jam. We gave so much away and we still have so much left. Probably won't be making peach jam this year. However, in about 10 years when we finish all that jam, I'll need a recipe to make more.

Peach Jam (No pectin)

5 pounds peaches
3 teaspoons lemon juice
5 cups sugar

Wash, peel, pit and chop peaches (about 10 cups). Place all ingredients in a large glass bowl and let stand for 1 hour. Transfer to a large stainless or enamel pot.

Bring to a full boil. Boil for 25 minutes to reach the jell point. Stir often and then constantly as the mixture nears the jell point. Remove and skim off foam.

Ladle into clean hot jars leaving 1/4 inch head space. Process in a boiling water bath for 10 minutes. (Add 1 additional minute of water bath time for every 1000 feet above sea level.)

Recipe from Food.com (Contributor Dib's)