3 cups peach juice (3½ pounds peaches and ½ cup water)
5 cups sugar
½ cup bottled lemon juice
1 box powdered pectin
Directions
Wash and slice or chop fully-ripe peaches. Do not pit or peel. Crush fruit.
Place crushed fruit and ½ cup water in saucepan. Cover, bring to a boil and simmer 5 minutes, stirring occasionally.
Extract juice.
Measure sugar and set aside. Measure prepared juice, powdered pectin and lemon juice into a large saucepot.
Bring to a full boil over high heat, stirring occasionally. At once, stir in sugar. Bring to a full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly.
Remove from heat, quickly skim off foam. Pour jelly immediately into hot, sterile canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process for 5 minutes in a boiling water bath.
