"You made this?" Jared asks, as he slathers a heaping glop of homemade jam on his toast. "You made jam?" He seems shocked. I smile enigmatically. "Of course," I say. Like I do this every day. Well, I could. It's easy enough.
3 1/2 cups peeled, pitted and chopped peaches
1 49-g box light fruit pectin crystals
3 1/4 cups granulated sugar
Measure the chopped peaches into a large bowl and, if your child is helping you, have her mash them up (with a potato masher) to make the mixture thoroughly squishy. Set aside.
Carefully measure the sugar into another bowl. Remove 1/4 cup (50 mL) of the sugar from the bowl and mix it, in another bowl, with the fruit pectin crystals. Pour this sugar-pectin mixture into the mashed peaches, and have your helper stir to combine. Let the peach mixture stand for 30 minutes, stirring occasionally.
After 30 minutes are up, add the remaining sugar to the peach mixture and continue to stir for 3 minutes. Pour into clean plastic containers or jars, leaving about 1/4 in. (0.5 cm) at the top to allow for expansion. Let stand at room temperature until the jam is set (usually overnight will do it), then freeze. Remove only as much jam from the freezer as you will use within a week or so.
Now, wasn't that easy?