The annual Peaches in the Night Preserved, batch starts now. To be unsealed at the Holidays for parties and hostess gifts. I do it the old fashion way, no pectin and a long slow simmer. I was wishing for a cooler August day, but oh well. I like what I read online about making jam and preserves is an art, not a science. The pectin and sugar content vary year to year, tree to tree. I use about half the sugar most recipes call for and add some lemon juice. I blanch, peel, pit and slice and then simmer for a couple hours after bringing to a boil. I’m making about 2 gallons of jam/ preserves. Maybe you’ll get to try some.