See??! As my youngest would say..... eeeew.
Let me assure you that this jam is DELICIOUS! However, I certainly wouldn't give this away.
I went to my good friend, Google, to see where I went wrong. I must say, it made me feel a lot better. Apparently this is a really common problem with fruit jam. The most likely cause? I didn't chop my fruit finely enough. It is also helpful to stir the jam mixture occasionally for 5 minutes after taking it off heat, prior to pouring into hot, sterilized jars.
In this case, I used my food processor, but didn't want to make it into a complete pulp, so I just pulsed it. Next time I'm going to be more aggressive with that pulse button. It's a shame, because this jam is really, really tasty.
Google tells me to stir it all up to uniformly distribute the fruit prior to serving. Sounds like a plan. Next time, I hope to have beautiful, uniform jam. Stay tuned, I'll try again another day.
In the meantime, here is a DELICIOUS recipe for Peach Jam. Pulverize those peaches, people.
Peach Jam (adapted from Bernardin Canada)
4 cups FINELY chopped or crushed peaches
1/3 cup lemon juice
7 1/2 cups sugar
2 pouches liquid pectin
Prepare peaches, and immediately mix with lemon juice to prevent browning. Add sugar, and stir continually over medium heat until boiling. Add pectin. Return to a rolling boil, and cook for 1 minute. Pour into sterilized jars, leaving about 1/2 cm head space. Add lids and rings. Process for 10 minutes, plus additional time as recommended for your altitude. Here's a handy guide.