Easy Peach Jam

Note: You will also need caning jars, lids, and rings to hold 15 1/2 cups jam.

There is no need to peel the peaches when making this jam. Just wash them thoroughly. Quarter peaches, removing the stone. Place 2 peaches at a time in a blender or food processor, pulse until chopped to desired size. I like mine somewhere between chopped and pureed.

Place peaches, lemon juice, and pectin crystals in a Dutch oven. Stir and heat to boiling over medium heat. Add sugar all at once, stirring and returning to a boil. Stir in Jello mix and boil for 2 minutes.

Ladle into warm, sterilized jars. Seal and process in a water bath for 15 minutes. Remove and allow jars to sit undisturbed for 24 hours. Store sealed jars on the shelf for a year or more.

Makes about 15 1/2 cups jam.