4 cups ground peaches
1/4 cup lemon juice
2 cups sugar
4 rounded tablespoons Clear Jel
1/2 teaspoon ascorbic acid
Wash, peel, and remove pits from peaches; grind fruit. Put fruit and lemon juice in a large saucepan. Bring to a boil. Mix sugar, Clear Jel, and ascorbic acid in a dry bowl. Slowly stir in dry ingredients, blend well. Pour into sterilized canning jars and process 10 minutes.
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