Butterscotch Peach Jam
Recipe from wellpreserved com
Recipe does not state how much it makes but you use 1/2 pint or 1/4 pint jars.
Core, peal and chop 6 cups of fresh peaches.
Add 1/3 Cup of lemon juice.
Crush lightly with a potato masher and bring to a boil and then cover and simmer for 10 minutes.
Stir in 5 Cups brown sugar and cook at a light boil for 20-25 minutes, stirring frequently (almost constantly).
Remove from heat, skim off any foam. Ladle into jars to 1/4 inch headspeace, wipe and seal and process in a water bath canner for 10 minutes