2 1/4 c. prepared fruit (about 2 lbs. fully ripe peaches)
3/4 c. water
2 tbsp. fresh lemon juice
5 c. sugar
1 box powdered Fruit Pectin

Rinse clean plastic containers and lids with boiling water.

Peel and pit peaches; chop or grind very fine. Measure 2 1/4 cups into large bowl. Add lemon juice

Stir sugar into fruit. Let stand 10 minutes. Stir occaSionally.

Mix water and pectin in small saucepan. Bring mixture to boil over high heat, stirring occasionally. Continue boiling and stirring one minute. Stir pectin mixture into fruit mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes. (A few sugar crystals will remain.)

Fill all containers quickly to within 1/2 inch of tops. Wipe off top edges of containers; cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator.

Makes about 6-8 ounce containers.