Peach pits & peelings from 1 bushel of peaches (use the peaches to make jam out of)
1 box powdered pectin
4 1/2 c. sugar
Place peach pits and peelings in a large kettle. Fill kettle with enough water to cover the fruit by 2 inches. Bring to boil; cook at a low boil for 30 to 45 minutes. Strain and measure (there should be 3 1/2 cups of juice). If necessary boil down or add water to equal this amount. Return juice to cleaned kettle. Add pectin and bring to a full boil. Add sugar and boil 2 minutes, stirring constantly. Remove from heat and skim foam. Fill sterilized jars and seal according to manufacturer's instructions.