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3 lbs. ripe peaches, scalded, peeled, and finely chopped (this should be about 4 c. chopped)
1 3/4 oz. pkg. powdered fruit pectin
5 c. sugar
1/4 c. light rum

Combine chopped peaches and fruit pectin in a very large saucepan or Dutch oven. Place over high heat and bring to a full rolling boil, stirring constantly. Immediately add all the sugar and stir. Again bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat; stir in rum. Skim off foam. Stir and skim for 5 minutes to cool slightly and prevent fruit from floating. Ladle into hot scalded jars. Seal at once. Makes about 6 (1/2 pint) jars.

Peach jam is a summer tradition at our house and it makes the winter so much more tolerable. Delicious on homemade breads and over ice cream.

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