Ingredients:
- 7 medium peaches (2 to 2 1/2 pounds)
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1/3 cup sugar
- 1 tablespoon lemon juice
- Fill a large saucepan two-thirds with water; bring to a boil.
- Cut a shallow “X” on the bottom of each peach.
- Using tongs, place peaches, a few at a time, in boiling water for 30-60 seconds or just until skin at the “X” begins to loosen.
- Remove peaches and immediately drop into ice water.
- Pull off skins with tip of a knife; discard skins.
- Chop peaches.
- In a small bowl, sprinkle gelatin over cold water; let stand 1 minute.
- Meanwhile, in a large saucepan, combine peaches, sugar and lemon juice; bring to a boil.
- Mash peaches.
- Reduce heat; simmer, uncovered, 5 minutes.
- Add gelatin mixture; cook 1 minute longer, stirring until gelatin is completely dissolved.
- Cool 10 minutes.
- Pour into jars. Refrigerate, covered, up to 3 weeks.
