- 2 quarts crushed, peeled and pitted peaches
- 1/2 cup water
- 6 cups sugar
1. Combine peaches and water in large saucepan. Cook gently for 10 minutes. Add sugar, stirring until dissolved. Bring slowly to a boil. Cook rapidly to gelling point, about 15 minutes.
2. As mixture thickens, stir to prevent sticking. Remove from heat. Skim foam is necessary.
3. If canning, ladle hot jam into hot sterilized jars, leaving 1/4″ headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.