Instructions: Peel, pit and finely chop peaches. Measure 4 cups into 6- or 8 quart sauce pot. Stir in lemon juice, fruit protector and spices. Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into fruit in sauce pot. Add margarine. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly.

Remove from heat. Skim off any foam with metal spoon. Ladle quickly into hot sterilized jars, filling to within 1/8-inch of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. After jars are cool, check seals. Or follow water bath method recommended by USDA.

This recipe yields about 7 half-pint jars.

Comments: Great as a glaze for roasted poultry or pork. Great as a sauce - just heat and serve.

Yield: 7 half-pints

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