The recipe says to purchase three pounds of peaches, then peel, remove pit, and chop. Place the chopped peaches in a large pan with juice of lemon, and one box fruit pectin. Once this comes to a boil (a boil that can not be stirred down) add five and half cups of white sugar. When this comes to a rolling boil cook for one minute longer, then remove from heat.
Be sure to remove any foam on the top before ladling jam into sterilized jars. Add seals to jars and place in water bath for ten minutes.
The jam turned out a beautiful color and the jars seals are popping (which means they are sealed and ready for storage). Storage isn't for long in this family but jam should last on your shelf for a year.