1 2/3 cups fresh peaches, peeled, pit removed, and chopped (I used frozen Colorado peaches from last summer and I thawed them out first)
2/3 cups white sugar
2 T instant pectin
1 T lemon juice, the directions said bottled lemon juice but I used 1 T from a fresh lemon
Stir in chopped peaches, sugar and lemon juice in bowl and let stand 10 minutes. Add pectin gradually, stirring to prevent clumping. Stir 3 minutes. Ladle jam into clean freezer jars, let stand 30 minutes then refrigerate or freeze.
I used Ball plastic freezer jars, leave 1/2 inch headspace to allow for expansion during freezing.
Refrigerate up to 3 weeks or freeze up to 1 year. This made 2 half pints and 1 1/2 jelly jars (4 oz) of jam. So yummy!
~ Simply Tammi