Peach Jam

from Ball, Complete Book of Home Preserving

5 tart apples, stems removed. Chopped coarsely (peel, core, and all)
2 lemons (unpeeled), finely chopped
6 c sliced, pitted, peeled peaches (treated to prevent browning and drained)
5 1/2 c sugar

1. In a large, deep stainless steel saucepan combine apples, lemon and enough water to prevent sticking. Bring to boil over high heat. Reduce heat, partially cover and boil gently, stirring occasionally, for 20 minutes, until soft. Working in batches transfer mixture to a fine sieve to remove cores and skins. Should yield 2 cups of applesauce.
2. Prepare canner, jars, & lids.
3. Back to the pot with the applesauce, add peaches and sugar. Bring to boil stirring constantly to dissolve sugar. Boil about 20 minutes (keep stirring!) until it thickens and mounds on a spoon. Remove from heat and skim off foam.*
4. Ladle into six half-pint (8oz) jars, leaving 1/4" headspace. Remove any air bubbles, wipe rims and secure lids and rings.
5. Process 10 minutes in a hot water bath canner.

*I used an immersion blender after the sugar had dissolved to get a smooth overall consistency although I did leave a few chunks throughout. This is optional and does not indicate to do so in the original recipe.
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