This jam is good enough to eat out of the jar! Opening a jar in the winter is like opening a jar of summer. Try it with cream cheese as an appetizer. Makes a great glaze for just about any meat or fish, too. Add 1/4 cup red hot cinnamon candies for extra spice if desired.
Peel and roughly chop peaches. See how here: Peeling Fresh Peaches
Sprinkle with Fruit Fresh, toss to coat, and set aside.
Prepare jars, rings and water bath canner keeping jars hot. Measure out other ingredients. Snip corners off the two 3 oz pectin packets and set upright in a mug near the stove.
Combine peaches, sugar, red hots (if using), spices, lemon juice and butter (if using) in a large, heavy saucepan. Bring mixture to a full, rolling boil that cannot be stirred down. Stir and mash with a potato masher very frequently.
Once mixture has reached a boil that cannot be stirred down, quickly add pectin squeezing entire contents in all at once. Return to a hard boil stirring and mashing constantly for one minute. Remove from heat. Skim foam if necessary.
Fill hot jars leaving 1/4" headspace. Run a small spatula around the inside of each jar to disperse air bubbles and add additional jam to bring back to 1/4" headspace.
Carefully and thoroughly wipe the rim of each jar clean with a damp towel to ensure a good seal. Place rings and lids. Tighten lids to "fingertip" tightness. Process in boiling water bath for five minutes.
Remove jars to a clean dish towel and let rest for 12 hours. Check for seal. Reprocess or refrigerate and unsealed jars. Will keep in a dark cupboard for one year.