Fresh Peach Jam - cooking recipe

Ingredients

2 lbs slightly underripe peaches
1/4 cup fresh lemon juice
1 (2 ounce) box dry pectin
3 -4 cups sugar, to taste

Preparation

Peel the peaches by dipping them into a pan of boiling water to loosen the skin; then immediately cool them by holding under cold water.
The skins will slip off; remove the pits.
In a large bowl, coarsely crush the peaches by hand or with a potato masher or pulse a few times in a food processor; you'll have about 5 cups of pulp.
Combine the peaches and lemon juice in a slow cooker; sprinkle with the pectin.
Let stand 20-30 minutes.
Stir in the sugar; cover and cook on LOW for 2 1/2 hours, stirring twice.
Remove the lid, turn the cooker to HIGH, and cook 2-3 hours longer, until the jam reaches the desired consistency.
Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand to cool.
Store, covered in the refrigerator for up to 2 months.
OR spoon into small plastic storage containers and freeze up to 3 months.