Fill a boiling-water canner  about 2/3 rds full with water and bring it to a boil.

Place 4 cups prepared fruit into an 8 quart sauce pot. Add lemon juice and pectin {add butter to reduce foaming, if desired}. Bring to peach mixture to a full rolling boil {which is a boil that doesn’t stop bubbling when the mixture is stirred} on high heat, stirring constantly.

When the peach mixture has begun to boil, stir in the sugar and spices. Return mixture to full rolling boil and boil exactly 1 minute, stirring constantly.

Remove from heat and skim off any foam with spoon.

Next, ladle the peach jam mixture into hot prepared jars, filling to within 1/8 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about  2 inches. Place the lid on the pot and bring the water to gentle boil.

Process peach jam 10 minutes. One recipe makes {9} 4oz jars or {4-5} 8oz jars

Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jam is not sealed and refrigeration is necessary.