Canned Vanilla Peach Jam

Makes 6 half pints

6 cux fresh peaches
1 3/4 oz pectin
2 T lemon juice
5 1/2 c sugar
1 tsp vanilla extract (1 T extract if non-alcohol)

In saucepan combine peaches, lemon juice, and pectin. Cook over high heat, stirring constantly until full rolling boil. Stir in sugar. Return to full rolling boil. Boil hard for one minute, stirring constantly.
Remove from heat and add extract. Skim off foam.
Ladle into hot sterilized jars. Wipe jar rims and threads. Adjust lids. Process in boiling water bath 5 minutes.