1 pkg (3-oz) peach-flavored gelatin
2 tbsps lemon juice
1/2 tsp ascorbic powder (used to preserve the fruit color)
4 1/2 cups granulated sugar
3/4 cup water
1 pkg (1 3/4-oz) pectin powder
In food processor combine peach slices, gelatin, juice, and ascorbic acid; pulse until peaches are finely chopped.
In a large bowl combine the sugar and peach mixture; allow to stand for 10 minutes.
In a 1-quart microwave-safe bowl or measuring cup, combine the water and pectin powder; microwave on high for 2 to 2 1/2 minutes or until mixture boils. Microwave another 45 seconds; stir then microwave another 15 seconds. Stir mixture then pour the hot water/pectin mixture into the fruit mixture and stir for 3 minutes.
Pour the jam into clean jelly jars to within 1/2-inch of the top. Wipe off the lips of the jars then screw on the lids. Allow jam to set at room temperature for 24 hours before storing in the freezer.
To use, remove from the freezer and place in the refrigerator an hour before serving time.
- It is okay to refreeze this jam.
- Will keep up to 3 weeks in the refrigerator.
- May be kept in the freezer for a year.