Calhoun Peach & Sweet Basil Jam
7 cups sugar
4 cups finely chopped, peeled Calhoun peaches (or whatever peaches you have locally)
1/4 cup bottled lemon juice
1 pouch liquid pectin (3 oz)
3/4 cup finely snipped fresh sweet basil (I like to roll it up and snip it with kitchen sheers)
Prepare a hot water bath canner & 7 half-pint jars.
In a 6-8 qt pot combine the sugar, peaches and lemon juice. Bring the mixture to a full rolling boil, stirring constantly until the sugar is dissolved.
Quickly stir in the pectin. Return to a full rolling boil, stirring constantly. Boil for 1 minute.
Remove from heat. Skim foam from the top with a metal spoon, and stir in the basil.
Ladle the hot jam into hot sterilized half-pint canning jars, leaving 1/4" head space. Wipe the jar rims, adjust lids, and apply screw bands until fingertip tight.
Process filled jars in the water bath for 5 minutes. (Start timing once the water returns to boiling.) Turn off heat and remove lid from canner, leaving jars in the water an additional 5 minutes. Remove the jars to a folded kitchen towel, and allow to rest away from drafts for 24 hours.