2 1/2 to 3 lbs. peaches (10 to 12)
1 (1 3/4 oz.) pkg. powdered fruit pectin
2 tbsp. lemon juice
5 1/2 c. sugar

Peel and pit peaches. Coarsely grind in blender. (Should have 4 cups of peaches.) In an 8 to 10 quart kettle combine peaches, pectin and lemon juice. Bring to a full rolling boil, stir constantly. Stir in the sugar. Return to a full rolling boil. Boil hard, uncovered, for 1 minute; stir constantly. Remove from heat; quickly skim off foam with metal spoon. Ladle jam at once into hot, clean half-pint jars, leaving a 1/4 inch headspace. Wipe jar rims; adjust lids. Turn full jars upside down for 5 minutes. Turn right side up and cool. When cool, check the seal by feeling for indentation in center of lid.