Easy Peach Jam (makes 2 pints)

Easy Peach Jam (makes 2 pints)

scraps, peelings and pits from 5 large peaches

4 1/2 C. water

pinch of butter

3 C. sugar

3 T. powdered fruit pectin

Place the peach scraps in a large pot and cover with the water. Bring up to a boil, reduce the heat to med. low and cook for 45 minutes. Line a colander with cheese cloth or a couple coffee filters and strain the juice from the pot into a bowl. You should have 4 C. of the liquid after straining. Place the liquid back into the pot and bring back up to a boil. When it starts to foam add the pinch of butter, sugar and fruit pectin. Continue to boil for 7 minutes, stirring to dissolve the sugar and pectin. Pour into sterile jars and seal with hot lids and bands. When the lids pop you know it has sealed.