3 lb. peach pulp
2 lb. sugar
1 c. peach juice

Remove peach skins, then put fruit through a food chopper or processor. Weight, add the peach juice, bring slowly to a boil, add sugar, and finish by stirring gently, but continuously to keep from scorching. When the jam tears off the spoon, remove from heat and let stand 3-5 minutes, again stirring gently to dissolve froth and foam. Pour into hot jars, leaving 1/4 inch of headroom; simmer (180 degrees) in a hot water bath for 15 minutes. Remove jars. Let cool upright and naturally.