Freezer Peach Jam - cooking recipe

Ingredients

3 lb. ripe peaches (10 to 12)
1 Tbsp. grated lemon peel
1 tsp. ascorbic acid crystals
1/4 c. sugar
1 (1 3/4 oz.) pkg. lite powdered fruit pectin
3 c. sugar

Preparation

Peel, pit and finely chop peaches; measure 3 1/2 cups into a large bowl.
Add lemon peel and ascorbic acid.
Combine the 1/4 cup sugar and pectin.
Gradually add pectin mixture to the peach mixture, stirring vigorously.
Let mixture stand 30 minutes, stirring every 10 minutes.
Slowly stir the 3 cups sugar into the peach mixture; stir until sugar dissolves.
Ladle jam at once into clean jars or freezer containers, leaving a 1/2-inch head space. Wipe the rims and seal.
Let the jam stand at room temperature for 2 hours.
Chill and put in freezer.
Will keep frozen 3 months. Makes 4 1/2 cups.