Easy Peach Jam

• 10 cups Crushed Peaches (approximately 15 Peaches)
• 2 Tablespoons Lemon Juice
• 2 boxes (57g Size) Certo Pectin Crystals
• 10 cups Sugar
• 1 box (1/2 Cup Size) Peach Jello Mix (1/2 Cup)

1. Note: You will also need caning jars, lids, and rings to hold 15 1/2 cups jam.
2. 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.
3. 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.
4. 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.
5. Makes about 15 1/2 cups jam.

peaches, lemon juice, crystals, sugar, mix

Taken from tastykitchen.com/recipes/canning/easy-peach-jam-2/ (may not work)