2 1/4 c. prepared peaches
2 tbsp. lemon juice
5 c. sugar
1 box Sure Jell

Peel and pit peaches. Grind or finely chop fruit. Measure 2 1/4 cups into large bowl. Add the lemon juice.

Mix 3/4 cup water and Sure Jell in small saucepan. Bring to a full boil and boil 1 minute, stirring constantly.

At once stir into fruit. Continue stirring 3 minutes. A few sugar crystals will remain.

Immediately ladle into containers, leaving 1/2" space at top. With a damp cloth, wipe any spills from containers. Cover at once with lids. Let stand at room temperature 24 hours.

Store jam in freezer. Small amounts may be covered and kept in the refrigerator.

Wash, scald and drain containers and lids, or use automatic dish washer with very hot rinse water.