• Wash peaches well to remove peach fuzz.
  4 cups peaches
• Halve with a sharp paring knife. Gently twist the two halves in opposite directions to separate. Pry out pit with the knife.
• For ease, process peaches with skin on. This also adds additional fiber to the syrup. Pour peach purée into a large pot.
• Add lemon juice, water and sugar. Heat on medium high heat stirring often, until sugar melts. Gradually stir in pectin.
  2 tablespoons lemon juice, ⅔ cups water, 2 tablespoons classic pectin, 1 cup sugar
• Bring to a boil that cannot be stirred down. Boil 1 full minute, stirring constantly.
• Remove from heat. Skim foam if necessary.

To can peach syrup

• Ladle hot syrup into hot jars, leaving ½-inch headspace ( the space between to rim of the jar and the syrup). Remove air bubbles.
• Wipe rims with damp paper towel.
• Apply lids, screw on bands.
• Process pint jars for 10 minutes, adjusting for altitude. (see recipe below)
• Allow jars to rest in hot water for at least 5 minutes after processing.
• Remove to the counter. Let cool to room temperature for 12-24 hours. Check for seal. (push the lid in the center. If lid flexes up or down, jar is not sealed and should be stored in the fridge and use first)