Peach Cobbler Jam - cooking recipe

Ingredients

Ingredients
5 cups ripe fresh peaches, peeled, pitted and finely chopped (about eight to 10 peaches)
2 tablespoons fresh lemon juice
1 3/4 ounces fruit pectin
3 1/2 cups sugar
1 teaspoon butter, melted
1 dash cinnamon

Preparation

Steps:.
In an eight-quart kettle or pot, combine the peaches, a dash of cinnamon and the lemon juice. In a small bowl, combine the pectin and one-fourth cup of the sugar and mix well. Stir into the peach mixture along with the butter. Over medium-high heat, bring the peach mixture to a boil, stirring constantly. Stir in the remaining sugar, bring to a boil and cook for one minute, stirring constantly. Remove from the heat and skim off any foam that rises to the surface. Spoon the jam immediately into hot, sterilized pint-size canning jars, leaving a one-fourth inch space at the top of each jar. Wipe the jar rims with a clean, damp cloth, fit them with hot lids, and tightly screw on the metal rings. Process in a bath of hot water for five minutes (water should cover the jars by about one inch), cool on a wire rack, then store in a cool, dark place. Makes about 3 pints.