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Ingredients
- 2 c. finely mashed peaches (about 1 1/2 lb.)
- 4 c. sugar
- 1 tsp. powdered citric acid (buy at drug store)
- 1 c. water
- 1 box (1 3/4 oz.) powdered pectin
Method
- Measure peaches into a large bowl.
- Stir in sugar and citric acid.
- Mix well and let stand until sugar is dissolved.
- Mix water and pectin in small saucepan.
- Bring to a boil; boil for 1 minute, stirring constantly.
- Stir into peach mixture.
- Continue stirring for 3 minutes.
- Ladle quickly into 5 one-cup (1/2 pint) containers. Cover tightly.
- Let stand until set, then store in freezer.
- (If jam is to be used in 2 or 3 weeks, it may be stored in refrigerator.)
- For softer spread, use 3 cups of prepared fruit and 5 cups of sugar.
- Proceed as directed.
- Apricots may be used in place of peaches.
