3 c. mashed peaches
3 tbsp. lemon juice
5 c. sugar
1 box Sure Jell
1 c. water

Mix peaches and sugar. Let stand about 20 minutes, stirring occasionally. If Sure Jell is used, combine in with water, boil 1 minute stirring constantly. Add pectin to peaches and sugar. Stir about 2 minutes. Pour jam into freezer container, leaving 1/2 inch head space. Cover containers and refrigerate until set. Store in the refrigerator or freezer. Yields about 8 half pints.