8 cupsPrep Time
12: fresh peaches, pitted and chopped
4 1/2 cups: white sugar
1 (2 ounce) package: dry pectin
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.
Calories: 59 kcal
Carbohydrates: 15.2 g
Cholesterol: 0 mg
Fat: 0 g
Fiber: 0 g
Protein: 0 g