2 c. (about 1 1/2 lbs. whole) fully ripe peaches, peeled and finely chopped
4 c. sugar
3/4 c. water
1 box Sure Jell

Stir peaches and sugar together in large bowl. Can add ascorbic acid to sugar to prevent browning, if desired. Bring water and Sure Jell to boil. Boil 1 minute, stirring constantly.

Add to fruit and stir 3 minutes. (Some sugar crystals may remain.) Pour into six 1/2-pint jars. Cover with lids. Let stand for 24 hours. Store in freezer.