Ingredients
5 cups prepared peaches (buy about 2-1/2 lb./1.1 kg ripe peaches)
2 Tbsp. lemon juice
1 box Certo Light Pectin Crystals
3-1/2 cups granulated sugar, divided
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Large cypress tub — season sushi rice for parties and large batches
Large water bath canner with rack for safe home preserving
Crystal decanter — aerate wine, separate sediment, elegant service
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Large cypress tub — season sushi rice for parties and large batches
Large water bath canner with rack for safe home preserving
Crystal decanter — aerate wine, separate sediment, elegant service
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Peel, pit and finely chop peaches. Measure exactly 5 cups prepared fruit into large saucepan. Stir in lemon juice. Combine pectin crystals and 1/4 cup sugar; stir into prepared fruit. Bring to boil on high heat. Stir in remaining sugar. Return to boil; cook 1 min. Remove from heat. Stir and skim 5 min. to prevent fruit from floating to surface. Pour into warm sterilized jars, filling up to 1/4 inch from rims. Cover with lids. Let stand at room temperature 24 hours or until set.