3 lbs. fully ripe peaches
2 tbsp. fresh lemon juice
1 box Sure Jell light fruit pectin
3 1/2 c. sugar, divided

Peel and pit peaches; grind or chop very fine. Measure 5 cups into 6 or 8 quart saucepot; add lemon juice. Mix 1/4 cup sugar with pectin; stir into fruit. Bring to full boil, stirring constantly. Immediately add 3 1/4 cups sugar and stir. Bring to full bubbling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two piece lids; screw bands tightly. Invert jars for 5 minutes, then turn upright. Check seals after 1 hour. 7 (8 ounce) jars.