3 1/4 C prepared fruit (3 lbs of fully RIPE peaches)
1/4 C finely chopped maraschino cherries
1/4 C fresh lemon juice
1 box pectin
1 C light corn syrup
4 1/2 C sugar -- measured in a separate bowl
Rinse jars and lids - dry thoroughly.
Peel and pit peaches. Finely chop or grind (we usually blend). Measure exactly 3 1/4 C in large bowl. Add cherries and lemon juice. Mix together until blended.
Stir pectin into fruit. Let stand 30 minutes, stirring every 5 minutes. Stir in corn syrup. Gradually add sugar, stirring until blended.
Heat jam to 110 degrees.
Fill all containers within 1/2 inch of tops. Wipe down lids. Let stand 24 hours at room temperature. Your jam is ready to use!
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