- 5 large peaches; pitted
- 4 1/2 cup sugar
- 1/4 cup lemon juice
- Two 3 oz. pouches liquid pectin
Blanche and peel peaches. Crush peaches with fork to measure 3 cups. Thoroughly mix in sugar and stir about 2 minutes. Combine lemon juice and pectin. Stir into fruit.
Continue stirring about 3 minutes. Ladle mixture into sterilized freezer jars or containers leaving 1/2 inch head space. Seal at once. Let stand at room temperature until set, about 24 hours. Store jars in freezer. If planning to use within 2 to 3 weeks, can be stored in refrigerator.Servings: 3 pints
Submitted by: Recipe Group Member
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