|Ripe peaches||4 Cup (64 tbs), chopped|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Sugar||7 1⁄2 Cup (120 tbs)|
|Liquid fruit pectin||3 Ounce (Half A Bottle)|
Combine the peaches and lemon juice in a large saucepan, then add the sugar, stirring to dissolve.
Place over high heat and bring to a full rolling boil.
Boil for 1 minute, stirring constantly.
Remove from heat and stir in the pectin at once.
Skim off foam with a metal spoon.
Stir and skim by turns for 5 minutes to cool slightly and to prevent fruit from floating.
Ladle quickly into glasses.
Cover jam at once with 1/8 inch hot paraffin.