4 pt. canning jars, washed with new lids and bands
3 lbs. the best peaches in season available (I like "white" peaches of late August)
1/4 c. fresh lemon juice
7 1/2 c. sugar
1 pouch Certo pectin (1/2 bottle)

Wash jars, lids, and bands by hand. Place on canning rack in large pot. Place lids in small saucepan. Cover with water. Boil both 10 minutes. Prepare fruit; peel (dip in boiling water for 30 seconds, then immerse in ice water) and pit peaches. Chop coarsely in food processor. Put into 8 quart pot with lemon juice. Add sugar; stir thoroughly. Add 1/2 teaspoon butter. Bring mixture to full rolling boil over high heat, stirring constantly. Open Certo pouch and quickly stir in. When boil resumes, continue boiling 1 minute, stirring constantly. Remove from heat; skim foam with large metal spoon. Fill jars; cover and screw bands tightly. Invert jars for 5 minutes, then turn upright.