I have already made two different jams/jellies this summer. The blueberry jelly was my first one and raspberry jam was the other one. We bought a bushel of peaches and they needed to get used fast. I remember my mom making peach freezer jam when I was little. I don't have any room in my freezer so I made some that I could can.
Here it is while it was cooking.
The end result it looks so pretty and it tastes pretty yummy as well. Here is the recipe and directions that I used.
2 quarts crushed, peeled peaches
Sterilize canning jars (boil in water for 10mins). Combine peaches and water; cook gently 10 minutes. Add sugar; slowly bring to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 15 minutes; stir frequently to prevent sticking. Pour hot jams into hot jars, leaving 1/4in headspace. Wipe jar rims and adjust lids. Process 5 mins in a boiling water bath.
If you want to make spiced peach jam tie 1 teaspoon whole cloves, 1 stick cinnamon, 1/2 teaspoon whole allspice in a cheesecloth and add to the jam during cooking. Remove spice bag before pouring hot jam into hot jars. Process as directed for peach jam.