Ball Blue Book Peach Or Pear Jam

• 1 quart peaches (peeled, pitted or cored, and finely chopped, 4 cups equals 1 quart or about 5 pounds peaches or pear) or 1 quart pear (peeled, pitted or cored, and finely chopped, 4 cups equals 1 quart or about 5 pounds peaches or pear)
• 7 1/2 cups sugar
• 1/4 cup lemon juice
• 1 (3 ounce) envelope liquid pectin

1. Combine fruit, sugar and lemon juice in a large saucepan. Bring slowly to a boil, stirring until sugar dissolves.
2. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
3. Remove from heat. Skim foam if necessary.
4. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps.
5. Process 10 minutes in a boiling-water canner. (Note: Add appropriate additional processing time for high altitudes).
6. Recipe variation:
7. Add 1 teaspoon whole cloves, 1/2 teaspoon whole allspice and 1 cinnamon stick tied in a spice bag to jam during cooking. Remove spice bag before filling jars.

peaches, sugar, lemon juice, liquid pectin

Taken from www.food.com/recipe/ball-blue-book-peach-or-pear-jam-318332 (may not work)