Peach Passion Jam

Directions

1. 1
   Prepare canner and wash/sterilize 5 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.In a food processor, pulse peaches until coarsely chopped; do not liquefy as you still want chunks of fruit in your final jam. You should have approximately 4 cups of chopped fruit.
2. 2
   Pour fruit into a large, heavy saucepan along with passionfruit concentrate, lemon juice, lime juice, and calcium water. Bring to a full rolling boil, stirring occasionally.
3. 3
   Whisk together pectin and sugar until evenly incorporated.
4. 4
   Whisk in to fruit, stirring vigorously until completely dissolved. Continue to stir until mixture returns to a full rolling boil.
5. 5
   Remove from heat and let sit for 5 minutes, skimming off any foam that may have formed.Ladle jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes.
6. 6
   Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.