- 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.