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Peach Jam

3 pounds fresh peaches
1 package powdered pectin - (1 3/4 oz)
2 tablespoons lemon juice
5 cups sugar
1/2 teaspoon whole allspice

Peel, pit, and coarsely mash peaches to measure 4 cups. Combine peaches, pectin, and lemon juice in a Dutch oven; bring to a boil over high heat, stirring constantly. Stir in sugar and allspice; return to a boil, and cook 1 minute, stirring constantly. Remove from heat; skim off foam. Pour into hot sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes. This recipe yields 6 half-pints.

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