By Tessie2


4 C. scalded, peeled, finely chopped peaches

1 (1 3/4-oz.) envelope powdered fruit pectin

5 C. sugar

1/4 C. light rum

Combine peaches and fruit pectin in a large saucepan or Dutch oven.

Place over high heat and bring to a full, rolling boil, stirring constantly.

Immediately add all the sugar and stir again, bring to a full, rolling boil while stirring constantly. Remove from heat. Stir in rum.

Skim off foam. Continue to stir and skim for 5 minutes to cool the mixture slightly and keep the fruit well-distributed. Ladle in hot, scalded jars. Seal at once.

Makes 6 half-pints