Recipe courtesy Ashley Jamison and the Jamison Family.
4 cups (3 pounds) fresh peaches
1 box fruit pectin
2 tablespoons lemon juice
½ teaspoon butter
5½ cups sugar
Fill a water canner halfway with water and bring to a simmer. Pour boiling water over flat lids in a saucepan off heat. Let lids stand in hot water until ready for use. Remove skin and pit from peaches. Chop finely or puree. Measure 4 cups of prepared fruit into 6-quart pot. Add lemon juice and stir. Stir in pectin, and then add butter. Place on high heat and bring to a full boil, stirring constantly. Stir in sugar and return to a boil. Allow to boil for one minute while stirring constantly. Remove from heat and skim foam off top. Immediately ladle into jars leaving ¼ inch at top of jar. Cover with two-piece lids and place on rack in canner (make sure the water covers the jars by about 2 inches). Cover and boil for 10 minutes. Remove jars and allow to cool.