3 lb. fully ripe peaches
5 c. sugar
1/4 c. light rum
1 (1 3/4 oz.) pkg. powdered fruit pectin

Scald, peel and finely chop the peaches. Combine the peaches and fruit pectin in a very large saucepan or Dutch oven. Place over high heat and bring to a full boil, stirring constantly. Immediately add all the sugar and stir. Again bring to a full boil and boil hard for 1 minute, stirring constantly.

Remove from heat; stir in rum; skim off foam. Stir and skim for 5 minutes to cool slightly. Ladle into hot scalded jars. Seal at once. Makes about 6 (1/2 pint) jars.