Directions:
- Prepare the Peaches:
- Start by peeling and finely dicing the fresh peaches. The finer the dice, the smoother the jam will be.
- Cook the Mixture:
- Place the diced peaches, granulated sugar, fresh lemon juice, vanilla extract, and water in a medium saucepan. Bring the mixture to a boil over medium heat.
- Add the Pectin:
- Reduce the heat slightly and cook for 3 minutes, stirring constantly to prevent sticking. Sprinkle in the SURE-JELL fruit pectin while stirring to dissolve it completely. Continue to boil for 1 minute.
- Adjust Consistency:
- Reduce the heat to low and continue stirring for an additional minute. Use a potato masher or a handheld immersion blender to mash the mixture to your desired consistency. For a smoother jam, blend more thoroughly; for a chunkier texture, mash lightly.
- Jar the Jam:
- Ladle the hot jam into sterilized 8-ounce glass canning jars, leaving about 1/2-inch of headspace from the top. Wipe the rims clean and seal with the lids.
- Cool and Store:
- Allow the jars to cool at room temperature for about 1 hour. Once cooled, place them in the refrigerator overnight to solidify.