Peach Jam With Powdered Pectin

Makes six ½ pint jars

3 lb. peaches
¼ cup lemon juice
1 ¾ oz. powdered pectin
5 cups sugar

Wash, peel, pit, and crush peaches; there should be 3 ¾ cups. In a heavy kettle mix fruit, lemon juice, and pectin. Bring quickly to a full boil, stirring constantly. Add sugar. Return mixture to boil, then boil rapidly, stirring constantly, for one minute. Remove immediately from heat, skim, and pour into hot, sterile canning jars. Store in refrigerator for up to three weeks.