2 1/4 c. prepared fruit (about 2 lbs. peaches)
5 c. sugar
3/4 c. water
2 tbsp. lemon juice
1 box powdered fruit pectin

Peel and pit about 2 lbs. fully ripe peaches. Chop very fine. Measure 2 1/4 cups into a large bowl or pan. Stir in lemon juice. Measure sugar, add to fruit, mix well and let stand. Mix water and fruit pectin in a small saucepan. Bring to a boil, boil 1 minute, stirring constantly. Stir into fruit mixture. Continue stirring about 3 minutes. (There will be a few remaining sugar crystals). Ladle quickly into glasses. Cover at once with tight lids. When jam is set, store in freezer. If jam will be used within 2 to 3 weeks, it may be stored in the refrigerator.