Freezer Peach Jam - cooking recipe

Ingredients

2 c. finely mashed peaches (about 1 1/2 lb.)
4 c. sugar
1 tsp. powdered citric acid (buy at drug store)
1 c. water
1 box (1 3/4 oz.) powdered pectin

Preparation

Measure peaches into a large bowl.
Stir in sugar and citric acid.
Mix well and let stand until sugar is dissolved.
Mix water and pectin in small saucepan.
Bring to a boil; boil for 1 minute, stirring constantly.
Stir into peach mixture.
Continue stirring for 3 minutes.
Ladle quickly into 5 one-cup (1/2 pint) containers. Cover tightly.
Let stand until set, then store in freezer.
(If jam is to be used in 2 or 3 weeks, it may be stored in refrigerator.)
For softer spread, use 3 cups of prepared fruit and 5 cups of sugar.
Proceed as directed.
Apricots may be used in place of peaches.