Peach Jam

Here is how to make and can the jam:
1.  Put jars and rings in dishwasher to wash and sterilize.
2.  Fill up water bath canner with hot water and put on stove to bring to a boil.
3.  Bring a small saucepan of water to a boil.  Turn off heat, add the jar lids, and cover to keep hot until ready to use.
4.  Wash and finely dice peaches.  (I found the Pampered Chef Food Chopper worked great for this).  Measure 4 cups into a large saucepan.
5.  When the peaches are almost to a bowl, add a package of pectin.  (I used Sure-Jell.)  Bring to a rolling boil and add 5 1/2 cups of sugar.  (Pre-measure it into a bowl so it can be poured in quickly).
6.  Stirring constantly, bring back to a rolling boil and boil exactly 1 minute.  (Before it gets to a boil, I add 1 teaspoon of butter to lessen the foam.)
7.  Fill the canning jars using a canning funnel.   Wipe tops of jars if necessary and cover with lids and rings.
8.  Put into the canner and boil for 10 minutes.  (If  you live at a higher altitude, do some research to see if you need to boil longer.)
9.  The jars of jam should last 6-12 months on your shelf!