A couple of pints of sweetness to make your day

I've been intent on keeping a good sized harvest of peaches away from the squirrels  this year. Last year they left us only three fruits for the whole season. So, this year, twice a day, I'm out there picking every peach that is even remotely ripe. 

They are small, but sweet and juicy.

And so far, I've gotten more than the squirrels, who sit on a nearby stump with single stolen peaches, eating quietly while I make off with an apron full of fruit.

They are less than pleased that I am taking their private stash.

This morning, I brought in a couple of pounds of little peaches and decided I'd like a little jam with my toast and set about learning a new skill.

So let's get into a little jam, shall we?

I used peaches, but I suppose whatever fleshy fruit you have on hand would work as well.

This recipe is for the couple of pounds of fruit I had, but you can easily double or triple the amounts.

Fresh Off the Tree Peach Jam

2 pounds of ripe peaches 
1/4 c. granulated sugar and another 3 cups later
1 (1 3/4 oz.) pkg. lite powdered fruit pectin
2 tbsp. lemon juice

1 teaspoon of butter (not margarine)

2 1-pint canning jars

• Chop the peaches into nearly a mush.
• In a medium sized pot, combine peaches and lemon juice. 
• Combine the pectin and 1/4 cup sugar; stir that into the peach mixture.
• Add the butter (this reduces foaming during cooking. I've read).
• Bring this mixture to a full rolling boil, stirring constantly.
• Stir in the other 3 cups of sugar. Return it to a full rolling boil...again, stirring constantly.
• Remove the pot from the heat and skim off any foam.
• Ladle your jam into clean sterilized jars, leaving 1/4"  between the jar and the jam.
• Clean rims of the jars and place lids on jars and processing in a hot water bath 5 minutes.

Vegetarian.