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Ingredients

12 fresh peaches, pitted and chopped 4 ½ cups white sugar 1 (2 ounce) package dry pectin

Nutrition Info

59.1 calories carbohydrate: 15.2 g cholesterol: : - fat: : - fiber: : - protein: : - saturatedFat: : - servingSize: - sodium: 0.7 mg sugar: 15.2 g transFat: : - unsaturatedFat: : -

Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left).
Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.

8 cups

These fragrant preserves are simple to make, and may be stored. Toast and biscuits will never taste the same again!