So here goes. Our peach jam experiment. This recipe is from Ball's Blue Book Guide to Preserving:
1 quart (4 cups) finely chopped, peeled, pitted peaches
7 1/2 cups sugar
1/4 cup lemon juice
1 3-oz. pouch liquid pectin
1. The easiest way to remove peach skins is to immerse them in hot water and then place them in an ice bath. Fill a large glass bowl with water & ice cubes; set aside. Bring a medium stock pot (about 3/4 full) of water to a boil. Blanch peaches in boiling water in batches for about 1 minute.
Oh, and by the way, the canning process is way more fun when you've got a glass of vino on the side and Level 42, the Bee Gees, or the Wolfgang Press doing a number on your iPod. Just sayin.'