2 1/4 lbs. ripe peaches
5 1/2 c. sugar
1 c. Karo syrup
1 tsp. ascorbic acid crystals
2 pouches liquid fruit pectin
1/3 c. lemon juice

Wash, peel and thinly slice 2 1/4 pounds ripe peaches. Full crush, one layer at a time. Measure 2 3/4 cups. In 4 quart bowl stir together fruit, 5 1/2 cups sugar, 1 cup Karo syrup and 1 teaspoon ascorbic acid crystals until well.