2 lb. peaches, fully ripened
5 c. sugar
2 tbsp. lemon juice
1 tsp. salt
1 tsp. ascorbic acid mixture for fruit (e.g. Fruit Fresh)
1 (1 3/4 oz.) pkg. powdered fruit pectin
3/4 c. water
5 (8 oz.) freezer safe, dishwasher safe container
Container or jelly glasses with tight fitting lids

Prepare containers: wash in dishwasher or wash, rinse, pouring boiling water over them, and drain inverted.

Peel, pit and cut peaches into thin slices to make 2 1/4 cups of fruit. Place in large bowl with potato masher. Thoroughly crush peaches with rubber spatula; stir in sugar, lemon juice, salt, ascorbic acid until thoroughly mixed; LET STAND 10 MINUTES.

In 1 quart saucepan over medium heat, heat fruit pectin and water to boiling. Boil one minute stirring constantly. Stir pectin mixture into fruit; continue stirring 3 minutes (NO LESS!) A few sugar crystals will remain.

With 1 cup liquid measuring cup pour peach mixture into containers to 1/2 inch from top. Cover with lids. Let stand at room temperature 24 hours. Freeze to use within one year, or store in refrigerator for 3 weeks.