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Barbara Merkel's spiced peach jam

Yield: about 11 medium glasses (5.5 pounds of jam)

4 cups prepared fruit (about 3 pounds of ripe peach or pear)
one quarter cup lemon juice (two lemons)
7.5 cups (3.25 pounds) sugar
one half bottle Certo fruit pectin

First, prepare fruit. Peel and pit peaches or core pears. Grind or chop very fine. Measure 4 cups into a very large saucepan. Add one quarter cup lemon juice. For spiced peach jam, add one half to 1 teaspoon each cinnamon, cloves, and allspice, or any desired combination of spices.

To the measured fruit in saucepan, add the exact amount of sugar specified in the recipe. Mix well. Place over high heat, bring to a full rolling boil, and boil hard one minute, stirring constantly. Remove from heat; at once stir in Certo. Skim off foam with metal spoon. Then stir and skim for five minutes to cool slightly, to prevent floating fruit. Ladle into glasses. Cover at once with 1/8" hot paraffin.

There is no better jam in the universe!