KIM’S LOW SUGAR PEACH JAM

6 cups crushed peaches (7-8 lg sweet peaches)
1/4 c brown sugar
2 tbs white sugar to mix w/pectin
1 cup apple juice
1 tbls lemon juice or fruit fresh
1 box low-sugar pectin (+1 tbls for thicker)

This recipe is more of a chunky preserve, if you don’t like it chunky you’ll need to dice finer or pulse it.
Add +1 tbls pectin for jam style.

*To start, put peaches in boiling water, remove & place in cold water. Your skins will come off easily(like doing tomatoes for canning)
*I didn’t cut them all up, just SQUISHED them right off the pit into pan..it’s more fun! Then you can mix in the ingredients and take to stove.

1–Combine peaches, br. sugar & juices in a large saucepan.
Cook on low for 2-3 hours
2–Mix pectin with 2tbs sugar. Stir into peach mixture. Bring to a hard boil (boiling doesn’t stop when stirred) over medium-high heat. Cook, stirring constantly, for 3-4 minutes more. Remove from heat.
3–Ladle into hot jars, leaving 1/8” headspace. Wipe rims of jars. Place lids on jars.
4–Place jars in a boiling bath canner or steam canner. Return water to a gentle boil. Process 10-15 minutes in boiling water bath.

f doubling I’d do about 18 lg sweet georgia peaches–any extra can be put in fridge for eating now