5 lg. fresh peaches
4 1/2 c. sugar
1/4 c. lemon juice
2 pouches (3 oz. each) liquid pectin

Blanch and peel peaches, discard pits. Crush peaches with fork or potato masher to measure 3 cups. Thoroughly mix in sugar and stir 2 minutes. Combine lemon juice and pectin, stir into fruit. Continue stirring 3 minutes. Ladle into sterilized freezer jars or containers, leaving 1/2 inch head space. Seal at once. Let stand at room temperature until set (may take 24 hours). Store in freezer. Makes 3 pints.