After whipping up this recipe (resulting in 4-5 cans of jam to stash in our freezer) we’ll never go back to regular canning again. Seriously, this delicious peach jam could not be easier to make, and there’s no hassle with having to sterilize jars, thank goodness. Plus, we’ve got a trick that makes peeling peaches a breeze. No more dealing with a paring knife or a vegetable peeler, just a quick dunk in some boiling water and the skins come off no problem!
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