|
4
cups |
prepared
fruit (about 3 lb. fully ripe peaches) |
|
2
Tbsp. |
fresh
lemon juice |
|
1
tsp. |
EVER-FRESH
Fruit Protector (optional) |
|
5-1/2
cups |
sugar |
|
1
box |
Fruit
Pectin |
Prepare
Jars and Lids:
·
Boil jars on rack in large pot filled with water 10 minutes.
·
Place flat lids in saucepan with water.
·
Bring to boil. Remove from heat.
·
Let jars and lids stand in hot water until ready to fill.
·
Drain well before filling.
Prepare
fruit:
·
Peel and pit peaches.
·
Finely chop fruit.
·
Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot.
·
Stir lemon juice and fruit protector into prepared fruit in saucepot.
·
Stir pectin into prepared fruit in saucepot.
·
Bring to full rolling boil (a boil that doesn't stop bubbling when
stirred) on high heat, stirring constantly.
·
STIR in all sugar quickly.
·
Return to full rolling boil and boil exactly 1 minute, stirring
constantly.
·
Remove from heat.
·
Skim off any foam with metal spoon.
Filling
Jars:
·
Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
·
Cover with two-piece lids. Screw bands tightly.
·
Invert jars 5 minutes, then turn upright.
·
After jars are cool, check seals.