4 qts. peach peels and pits
1 pkg. powdered pectin
3 c. sugar

1 package powdered pectin and 3 cups sugar to each 3 cups juice.

Save peels and pits of peaches when canning. Barely cover them with water in a large kettle. Bring to a boil and simmer for 30 minutes. Let stand overnight.

Strain juice through cheesecloth. Measure 3 cups juice into a large pan. Add 1 package pectin. Bring to vigorous boil.

Add 3 cups sugar and boil rapidly until it reaches "sheeting off" jelly test, 220 degrees. Skim off foam. Pour into hot jelly jars and seal.