2 c. fresh peaches, peeled and thinly sliced
3 tbsp. lemon juice
4 c. sugar
1 pkg. powdered pectin (1 3/4 oz.)
1 c. water

In a heatproof bowl, combine peaches and lemon juice. Crush fruit in bowl. Stir in sugar and let stand for about 20 minutes, stirring occasionally.

In a small saucepan, combine pectin and water. Bring to a boil and boil for 1 minute, stirring constantly. Pour hot pectin mixture over peaches; stir for 2 minutes. Pour into 4 or 5 sterilized 1/2 pint jars, cover and let stand at room temperature for about 1 hour or until jam is set. Refrigerate for up to 3 week; freeze for longer storage. Makes 4 or 5 1/2 pints.