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Directions

before starting make it sure your jars are clean: see how to clean jars*(scroll down)

Wash and peel the peaches. There are 2 ways to peel the peaches.

Method 1) if the peaches are hard enough you can use  a peeler,

Method 2) you can boil them in water for 5  minutes, or until the skin starts to break and to peel off. Let them cool down and remove skin. 

cut peaches in small pieces, add sugar, and lemon juice.

In a pot pour the peaches with the sugar, add extract and pectin, and let  simmer as long as it takes to evaporate  some of the watery juice (about 30/40 minutes). Use an immersion blender to break up  the bigger chunks but don’t puree the jam too much if you like your jam with some chunks of fruit.

The jam is ready when it sticks to a spoon.

with the help of a big spoon pour the jam (while still hot ) directly into your clean jars.  I usually keep the gas on at the lowest until the pan is empty.

Turn firmly the lids and turn the jars upside down. Keep them tilted until they cool down completely (I leave them tilted for about 24 hours). When the lid does not pop, or move up and down, then the jar is sealed.  Your jam will last at least one year or longer. Similarly to any other jam once opened you should keep it refrigerated. Buon Appetito with your delicious Home-Made Peach Jam!

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* How to Sterilize your Jars

Dishwasher Method

This method is great if you’re short on time. Wash the jars in the dishwasher and then simply leave them there until ready to fill. Keeping the door to the dishwasher closed keeps in the steam and heat. Remove the jars a couple at a time as needed

Stove Top Method

1. Place your jars in a canner right side up.
2. Then, fill the canner with water, stopping an inch above the jars.
3. Bring the water to a boil and continue boiling for 10 minutes.
4. Reduce the heat and keep the jars in the hot water until you’re ready to fill them.
   

Steamer Method

While you’re making  jam, place your jars upside down on a steamer for at least 10 minutes . Fill them still hot. Remember to wear gloves.

Oven Method

1. Preheat your oven to 225 degrees Fahrenheit. Make sure to adjust the oven racks to accommodate the jar’s height.
2. Arrange your jars, lids, and bands on the cookie sheets. Leave space between them for the hot air to circulate. If you’re reusing Mason jars from previous years, remove the lids and bands from those jars so that everything is open and separated before you put your equipment in the oven.
3. Place the cookie sheets with your jars, lids, and bands on them in your preheated oven. Set a timer for 10 minutes, and do not remove anything or open the oven door before these 10 minutes have elapsed. If more than 10 minutes elapses, that’s OK, but 10 minutes at that temperature is all you need.
4. Turn the oven off and leave the jars, lids, and bands in the oven to keep them warm until you’re ready to use them for canning. Although 225 degrees is a comparatively low oven temperature, always use oven mitts or thick hand towels to handle anything you take out of your oven.(from http://readynutrition.com/resources/jar-sterilization-methods-made-easy_17122012/)