PEACH VANILLA JAM

MAKES ABOUT 8 CUPS

HANDS-ON TIME 1 HOUR

STANDING TIME 24 HOURS

TOTAL TIME 25 HOURS

4 cups peeled and chopped ripe peaches 7 cups granulated sugar 1/4 cup lemon juice 2 vanilla bean pods, halved lengthwise 1 85 ml pkg liquid pectin In Dutch oven or large, heavy-bottomed saucepan, combine peaches, sugar and lemon juice. Using potato masher, mash peaches. Scrape seeds from vanilla pods into saucepan; add pods to saucepan. Bring to rolling boil over high heat, stirring constantly until sugar dissolves. Add pectin; return to rolling boil and cook, stirring constantly, for 1 minute. Remove from heat. Stir for 5 minutes; skim off foam. Remove and discard vanilla bean pods.

Using sterilized metal ladle and funnel, pack into 8 hot (sterilized) 1-cup glass jars, leaving 1/4-inch headspace. Using rubber spatula, gently scrape down sides of jars to remove air bubbles. Wipe rim of each jar as needed. Cover with lids. Screw on bands until resistance is met; increase to fingertip tight.

Place jars in canning rack in large saucepan of hot water, ensuring jars are covered with at least 1 inch water. Cover pot and bring to boil; boil for 10 minutes. Turn off heat. Uncover; let jars stand in saucepan for 5 minutes. Lift up rack. Using canning tongs, transfer jars to cooling rack; let stand 20 minutes. Wearing oven mitts, gently tilt and rotate jars (without moving ring or lid) to evenly distribute fruit in jam (do not turn jars upside down). Let cool for 24 hours (tilting and rotating jars occasionally). (Sealed jars can be stored at room temperature for up to 1 year. Refrigerate after opening and consume within 3 weeks.)

PER 1 TBSP about 45 cal, 0 g pro, 0 g total fat (0 g sat. fat), 11 g carb (0 g dietary fibre, 11 g sugar), 0 mg chol, 0 mg sodium, 0 mg iron.