2 3/4 c. peaches, chopped
2 Certo fruit pectin pouches
6 1/2 c. (2 lb. 14 oz.) sugar
1/3 c. lemon juice

Wash, rinse with boiling water and drain a couple of 1 to 2 cup rigid plastic containers with tight fitting lids. Have fruit at room temperature and wash and drain well. Peel and pit peaches and chop into five pieces.

Measure 2 3/4 cups of chopped peaches into a large bowl. Add 6 1/2 cups of sugar to fruit and stir thoroughly until sugar has dissolved. Let stand 10 minutes.

Empty Certo pouches into a small bowl and ad 1/3 cup of lemon juice. Stir pectin and lemon juice mix into fruit. Continue stirring 3 minutes (a few sugar crystals will remain).

Ladle quickly into prepared containers, filling to within 1/2 inch of tops. Wipe any spills from containers and cover at once with lids. Let stand at room temperature 24 hours. Store in freezer. Small amounts of unfrozen jam may be covered and stored in the refrigerator up to 3 weeks.