Ingredients

1 2/3 pound finely chopped firm-ripe peaches
2 1/2 teaspoons orange juice
2 teaspoons bottled lemon juice
1/4 cup powdered pectin
1 cup plus 3 tablespoons sugar

Directions

In a 2-quart microwave-safe bowl, mix peaches, juices and pectin. Cover with wax paper, place in the microwave and bring to a boil on high. Stir, then cook until the peaches are soft. Stir in 1 cup plus 3 tablespoons sugar. Stir until the sugar dissolves, then cover and cook on high. Test for the jelling point after the jam comes to a boil, then every 30 seconds. Remove from the microwave and skim off any foam before ladling into hot jars. Leave 1/4-inch head space, and process for 10 minutes (for Utah altitudes) in a boiling water bath. Makes about 3 half-pint jars.

Option: For strawberry-rhubarb jam, you can substitute 1 pound strawberries and 6 ounces chopped tender red rhubarb stalks for the peaches.