Ingredients

• 3 cups peach juice (3½ pounds peaches and ½ cup water)
• 5 cups sugar
• ½ cup bottled lemon juice
• 1 box powdered pectin

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.

Yield: 5-6 ½-pint jars.