Directions

1. Coarsely chop peaches by hand or in a food processor. Measure out 3 cups. (Reserve the rest for another use, such as a smoothie!)
2. Place fruit juice, lemon zest and lemon juice in a large saucepan. Gradually stir in pectin and continue stirring until completely dissolved. Place over medium-high heat and bring to a full rolling boil, stirring frequently. Boil hard for one minute. Remove from the heat.
3. Immediately stir in the chopped peaches. Stir vigorously for one minute. Stir in sugar to taste until dissolved.
4. Divide the jam among six 8-ounce canning jars, leaving at least 1/2 inch of space between the top of the jam and the top of the jar to allow for expansion as it freezes. Cover with lids and let the stand at room temperature until set, about 24 hours. Store in refrigerator or freezer until ready to use.