In a food processor or blender, purée peaches to make 4 cups (1 L). In a non-reactive saucepan, stir together peach purée and lemon juice. Stirring continuously, slowly add pectin. Let stand 20 min., stirring every 5 min. to blend. Stir in corn syrup, then stir in sugar until well mixed.
Step 2
Cook peach mixture over low heat until just warm to the touch, about 100ºF (38ºC); do not allow heat to increase further. Pour into tight-sealing food containers to within 1/2 in. (1 cm) of top. Cover and let stand at room temperature until set. Store jam in freezer. To use, thaw in refrigerator. Once thawed, stir jam to return to smooth consistency; keep refrigerated.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy