Sarah's Peach Rum Jam

Our peaches have been absolutely fabulous again this year.  Here Sarah has shared her recipe for Peach Rum Jam.  Just look at that color!!!

Ingredients:

• 4 1/2 to 5 cups chopped peaches (scalded and skinned)
• 2 teaspoons ascorbic acid in powder form (optional)
• 3 tablespoons of Ball dry pectin or (1) 1 3/4 oz box powdered pectin
• 5 cups sugar
• 1/4 cup Captain Morgan's Original Spiced Rum (or any light rum you prefer)

Preparation:

1. Place chopped peaches and ascorbic acid in a large pan (8 qts is a good size). Turn heat on low and mash peaches with potato masher until all chunks have broken up.  Add pectin and over high heat bring to a rolling boil, stirring constantly. Immediately, add all the sugar and stir.  Bring to a full, rolling boil, and boil hard for 1 minute, stirring constantly.
2. Remove from heat; stir in rum; skim off foam. Stir and skim for 5 minutes to cool slightly and prevent fruit from floating.  Ladle into hot, sterile jars and seal at once.

Makes about seven 1/2 pint jars.

Note:
I just hot seal my jars and store them in an extra refrigerator, but they could be processed in a water bath for 5 minutes.