Instructions: Sterilize canning jars. Drain fruit, reserving juice. Crush fruit and combine with reserved juice. Place 3 cups of mixture into a sauce pot. If making peach jam, stir in lemon juice. Stir contents of pectin package and measure 2 1/2 tablespoons of the pectin.

Measure sugar and set aside. Stir powdered pectin into the prepared fruit. Bring to a full boil over high heat, stirring constantly. At once stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly.

Remove from heat. Skim off foam. Pour hot jam into hot jars, leaving 1/4 inch head space. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.

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