Ingredients 9 fresh peaches, pitted and chopped5 1/2 cups white sugar1 (2 ounce) package dry pectin Directions 

1. Ready your canner and tea kettle with water to boil
2. Put your clean canning jars in the oven @ 200 for at least 10 minutes.
3. Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid.
4. Pour peaches into a bowl, and then measure 4 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
5. In sep
6. Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.

 Footnotes 

• When making preserves and jams, select slightly underipe, firm fruit

• The faster you cook the jam the brighter the color will be.

• To remove the skin – Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches.