What better way to save those sweet summer peaches?! It's bright color and wonderful smell will lighten up any dreary winter morning. Of course, it's good all year round too. One of these days when I own my own place I'm planting a peach tree. Their flowers are just as gorgeous as the fruit. Plus free fruit! Heh.

Ingredients:
2-1/4 cups finely chopped peaches (about 2lb or 5 med)
2 Tbsp lemon juice
4-1/2 cups sugar
3/4 cup water
6 Tbsp pectin

Directions:
Combine prepared fruit** with lemon juice in a large bowl. Add sugar, mixing thoroughly. Let stand 10 minutes.
Combine water and pectin in a small saucepan. Bring to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard for 1 minute, continuing to stir.
Add cooked pectin mixture to fruit mixture stir for 3 minutes.
Spoon jam into clean jars leaving 1/2 inch head space. Apply caps and let jam stand in refrigerator for up to 6 hours to set then process.
**Here's the fun part. You can chop up the peaches as large or as small as you want. You want it super smooth? Before mixing with the pectin, throw your peach/lemon mix into a blender until liquidized.

Processing:
For longer storage: Place the jars in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate and eat them first.

Cool and refrigerate: Let the jars cool to room temperature. If you processed the jars, they can be stored on the shelf. If unprocessed, store in the fridge. Try to wait at least 48-72 hours before cracking them open. This will keep for at least a year on the shelf and for several weeks in the refrigerator once opened.