3 c. mashed peaches
3 tbsp. lemon juice
5 c. sugar
1 pouch liquid pectin

Mix peaches and sugar. Let stand about 20 minutes, stirring occasionally. Add pectin to peaches and sugar. Stir about 2 minutes. Pour jam into freezer containers, leaving 1/2 inch head space. Cover container and refrigerate until set. Store in the refrigerator or freezer. Yield: 8 half pints.