FRUIT: 10ish pounds of peaches
SOURCE: farmer’s market
RECIPE: double batch of the recipe on the sure-jell box
YIELD: 4 pints and 6 half-pints
NOTES: I didn’t cut the peaches small enough — really, they need to be mashed — so the jam turned out to be more like peach pieces in peach jelly. Also, this was really foamy, next time add a pat of butter.