Summer Peach Jam in a Jiffy

Gather all ingredients.

In a large saucepan, crush 1 cup of chopped peaches. Add the remaining peaches and heat on medium-low until it reaches a low boil after about 20 minutes.

Pour the cooked peaches into a bowl and measure back 6 cups into the saucepan. Mix in the sugar and bring to a boil on medium heat.

Gradually stir in dry pectin and let it boil for a minute.

Remove from heat and fill hot, sterilized jars, leaving 1/4 inch of space at the top. Run a clean knife around the insides of the jars to remove air bubbles and wipe jar rims with a damp cloth to remove residue.

Place a rack in a large stockpot halfway filled with water. Bring to a boil, then lower jars 2 inches apart into the boiling water using a holder. Ensure the jars are covered by at least 1 inch of water and bring to a rolling boil. Cover and process for 10 minutes.

Carefully remove jars from stockpot and let jam cool before storing on a shelf in a cool, dark place. Ready to serve and enjoy!