4 c. peaches, chopped fine or ground
1 lemon (2 tbsp. juice)
5 1/2 c. sugar
1 box Sure Jell
1 pat butter

Peel and pit ripe peaches; chop fine or grind. Measure to 4 cups. Squeeze lemon. Mix peaches, lemon juice with Sure Jell in 6-8 quart saucepan. Place on high heat and stir until mixture comes to a hard boil. Add sugar and butter, bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, skim off foam with a metal spoon. (May stir 2-3 minutes to keep fruit form floating.)

Ladle into hot sterilized jars, leaving a half inch at top, seal and process in water bath for 8 minutes, timing when water returns to boil. If fruit seems to float, invert jars for 30 minutes after removing from canner, then turn upright to allow to set. Makes 6-7 (1/2 pint) jars.