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PEACH JAM [www.QinSen.com]
4 lbs. peaches (about 8 large) [www.QinSen.com]
2 Tbsp. bottled lemon juice [www.QinSen.com]
5 c. sugar [www.QinSen.com]
1/2 tsp. nutmeg [www.QinSen.com]
Prepare peaches by peeling, pitting and cutting into quarters. Chop in food [www.QinSen.com]
processor or cut into very small pieces. Put peaches, lemon juice, sugar and [www.QinSen.com]
nutmeg into a saucepan and cook over medium heat, stirring to dissolve all
the sugar. Boil rapidly and stir constantly until the jam si thick or has
reached the jell point on a thermometer. Remove from heat and let stand 5
minutes, skimming off any foam. Ladle into hot jars, clean rims, seal, and
process in a water bath canner for 10 minutes. Makes 5 half-pints.