3 lbs. ripe peaches (10-12)
1/4 c. granulated sugar
1 (1 3/4 oz.) pkg. lite powdered fruit pectin
2 tbsp. lemon juice

Measure 5 cups finely chopped peaches. In an 8 to 10 quart kettle combine peaches and lemon juice. Combine pectin and 1/4 cup sugar; stir into peach mixture.

Add butter (this reduces foaming during cooking). Bring peach mixture to a full rolling boil, stirring constantly.

Stir in 3 1/4 cups sugar. Return to a full rolling boil. Boil hard, stirring constantly. Remove from heat. With a large metal spoon, quickly skim off and foam.

Ladle jam at once into clean sterilized jars, leaving 1/4" headspace between jar and jam. Clean rims of jars and place lids on jars and processing in a hot water bath 5 minutes. Makes 6 to 7 half pints. 34 calories per tablespoon.