----- Now You're Cooking! v4.20 [Meal-Master Export Format]
 
       Title: Spiced Peach Jam
  Categories: relishes/preserves
       Yield: 1
 
       4 c  prepared fruit*
       2 tb fresh lemon juice
       1 ts fruit protector (optional)
     1/2 ts each ground allspice, 
            -cinnamon and
       5    cups sugar
       1    fruit pectin
     1/2 ts margarine or butter
 
   *(about 3 pounds fully ripe peaches)                                       
   Peel, pit and finely chop peaches. Measure 4 cups into 6- or 8-quart saucep
   ot. Stir in lemon juice,                                                   
   fruit protector and spices.                                                
                                                                              
   Measure sugar into separate bowl. (Scrape excess sugar from cup with spatul
   a to level for exact                                                       
   measure.) Stir fruit pectin into fruit in saucepot. Add margarine. Bring to
   full rolling boil on high                                                  
   heat, stirring constantly. Quickly stir in all sugar. Return to full rollin
   g boil and boil exactly 1 minute,                                          
   stirring constantly. Remove from heat. Skim off any foam with metal spoon. 
                                                                              
   Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops.
   Wipe jar rims and threads.                                                 
   Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then
   turn upright. After jars                                                   
   are cool, check seals.                                                     
                                                                              
   Or follow water bath method recommended by USDA.                           
                                                                              
   Makes about 7 (1-cup) jars.                                                
                                                                              
   Serving ideas: Great as a glaze for roasted poultry or pork. Great as a sau
   ce - just heat and                                                         
   serve.                                                                     
 
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