3 lb. peaches
1 lemon
5 1/2 c. sugar
1 box Sure-Jell
1/2 tsp. butter

You also need jars and lids (in boiling water before filling). Peel, pit and finely chop peaches. Should be 4 cups when chopped. Pour into 6 or 8-quart saucepot. Stir in 2 tablespoons fresh lemon juice. Measure 5 1/2 cups of sugar in separate bowl. Stir pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (one you can't stir down) on high heat, stirring constantly. Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon. Pour quickly into prepared jars to 1/8-inch of tops. Cover with hot dry lids tightly. Invert jars 5 minutes, then turn up. Let stand at room temperature 24 hours.

Makes 7 cups.