Clean 6-8 containers. Mason jars with lids or plastic containers with screw on lids work well.
Peel and get rid of the pits in the peaches. Finely chop or grind up the fruit. I use a meat chopper on mine and leave small pieces.
In a large bowl, combine 3 cups of prepared fruit, 4½ cups of sugar, 2 tbsp. of fresh lemon juice, and mix well. Let it stand for 10 minutes, stirring occasionally.
In a small saucepan, bring the combined water and pectin to a boil over high heat. Once it is boiling, cook and stir for 1 minute. STIR CONTINUALLY and set a timer.
Stir that into the fruit mixture for THREE minutes. Don't stop stirring.
Fill all of the containers right away and leave ½ inch head space at the top. Cover them with the lids and let them sit out at room temperature for 24 hours.
Refrigerate the jam up to three weeks or freeze up to one year. Thaw in the refrigerator when ready to use.
