I recommend using the recipe on a package of powder pectin. I believe it's 4 cups smashed fruit, 1 pkg (1.75 ounces) powder pectin (SureJell or Ball
if you're in the US), 2 tablespoons lemon juice, and 5-1/2 cups sugar. Makes about 7 half pint jars.

Be sure the peaches are not overripe. Please be sure to process your jars in a boiling water bath for 5-10 minutes to assure safety for shelf storage.

Also check the National Center for Home Food Preservation: uga.edu/nchfp.

http://web.me.com/barbschaller

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