2 cups fresh peaches, peeled, pitted and mashed
4 cups granulated sugar
2 teaspoons ascorbic-citric powder (Ever-Fresh Fruit Protector or Fresh-Fruit Produce Protector)
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1 (3 ounce) package liquid pectin (Certo Liquid Fruit Pectin or Ball Liquid Pectin or if in Canada use 1 pouch (85 ml) Bernardin Liquid Pectin)
Combine first 5 ingredients in a 5 quart casserole. Microwave, uncovered at HIGH for 5 minutes; stir well. Microwave, uncovered at HIGH for 15-17 minutes, or until mixture reaches a full rolling boil. Stir in pectin, skim off foam with spoon. Pour into hot sterilized jars, leaving 1/4 inch headspace. Cover with metal lids, and screw on bands. Let stand at room temperature until cool. Store in refrigerator up to 3 weeks or freeze for up to 1 year.
Makes 7 half pints (7 cups).
Date: October 14, 2002-Revised September 9, 2006