2 lbs. ripe peaches (enough to make 3 cups of mashed peaches)
4 1/2 cups sugar
1 box Sure Jell* dry pectin
2 tablespoons fresh lemon juice
*You can use another brand of dry pectin, but you’ll need to follow their instructions for ingredient amounts.
Bring a large pot of water to a boil. Fill a large bowl with ice water. Cut an X in bottom of peaches with a paring knife. Add peaches a few at a time to the boiling water and blanch 30 – 45 seconds (depending on ripeness), then remove and transfer peaches immediately to the ice water to stop the cooking. When cool, lift out and peel. The skin should peel back easily from the X.
Halve peaches and remove pits. Cut peaches into chunks in a large bowl. Mash peaches with potato masher or fork.
Measure out sugar in large bowl. Measure three cups of peaches and add to sugar. Add lemon juice. Stir well and sit aside to allow sugar to dissolve.
In small saucepan, place 3/4 cup water. Whisk in fruit pectin (Sure Jell). Bring to a boil while stirring constantly. Boil for one minute. Pour into fruit mixture. Gently stir mixture until all sugar is dissolved.
Pour into clean 8 ounce jars (or plastic containers of choice) and leave 3/4 inch head space. Using a damp paper towel, wipe around rim and sides of jar to remove any residue. Place lids on jars and let sit at room temperature for 24 hours.
After 24 hours, place jam in freezer until ready to use. Thaw in refrigerator before using. Store opened jars in the refrigerator.