Categories: conserves, jams, jellies perserves

Ingredients

• 2 3/4 cups prepared fruit
• 1 tsp. ascorbic acid crystals (optional)
• 6 1/2 cups sugar
• 1/3 cup lemon juice
• 1 bottle (6oz.) liquid fruit pectin

Directions

1. Peel, pit and grind about 2 1/4 lbs. peaches. measure 2 3/4 cups into a large bowl or pan. Stir in ascorbic acid.
2. Thoroughly mix sugar into fruit; set aside. Squeeze the juice from two or three lemons; add 1/3 cup of fruit pectin in small bowl; stir into fruit. Continue stirring about 3 minutes. ( a few sugar crystals will remain). Ladle quickly into jars. Affix lids and rings at once. let stand at room temperature until set (may take up to 24 hours); then store in freezer. OR while still hot, process in boiling water bath for 10 minutes. Check to seal when cooled.

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