Categories: Jams, Jelly, conserves, marmalade, preserves

Ingredients

• 6 cups peeled, crushed peaches about 4 lbs. whole
• 2 Tbsp. bottled lemon juice
• 1 1//4 oz. packet Kerr Fruit Pectin (Lite)
• 3 cups sugar

Directions

1. In a 6- to 8-quart saucepan, stir peaches, bottled lemon juice and pectin.
2. Over high heat, bring mixture to a boil, stirring constantly. Quickly add sugar.
3. Bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.
4. Remove from heat and skim, if necessary. Immediately fill hot, sterilized half-pint jars, leaving 1/4-inch headspace. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 10 minutes.

5. makes 8 half-pints

Email to a friend | Print this recipe | Back