Canned Peach Jam

Here is another peach recipe I used with my Zaycon Foods order.  It didn't quite set the way I would have liked it to but I'm sure it will taste great.  The peach chunks rose to the top and the liquid stayed on the bottom.  I should have blended it like I did the apricots.  So next time I make it I will do that.  I figured too, when I open it I can stir it to combine the fruit and the jelly part of it.  It was easy to make.  My first way to use this is with Paula Dean's Peach Cheesecake (I know I love sweets and I wonder why I can't lose weight:)) UPDATE: this peach jam recipe is really good and it set well.  I just stirred the peaches and it turned out fine.  Next time I will still crush the peaches more.


Ingredients:
4 1/2 cups peeled, pitted, finely chopped, mashed, or blended peaches (about 4 lbs. fully ripe peaches)
2 Tbsp. fresh lemon juice
3 cups sugar, measured into separate bowl, divided
1 box SURE.JELL For Less or No Sugar Needed Recipes
1/2 tsp. butter or margarine

Directions: 
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

Blanch peaches in boiling water and let cool in ice cold water to remove peel easily.  Slice peach in half and remove pit and finely chop peaches (I will try the blender next time).  Measure exactly 4 1/2 cups of prepared fruit into 6- or 8-qt. stockpot. Stir in lemon juice.

MIX 1/4 cup of the sugar (from the measured amount in the bowl) and pectin in small bowl. Add to fruit in stockpot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Jam sets slowly and may take up to 2 weeks to set completely.

HOW TO MEASURE PRECISELY
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with straight-edged knife.
ALTITUDE CHART
At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.