I was fortunate enough to get a box of yummy Palisade Peaches. I made some pies, but I decided to use the rest to make some peach jam.
I used the Ball Blue Book recipe for peach jam:
(I doubled the below recipe so I could use pint jars rather than half-pints)
1 quart finely chopped, pitted/cored, peeled peaches or pears
7 1/2 cups sugar
1/4 cup lemon juice
1 pouch liquid pectin
Combine fruit, sugar, and lemon juice in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.