For Peaches?....and...?
This recipe gels without added pectin. It relies completely on sugar and the natural pectin in the fruit and lemon for gelling. It can be used for peaches, too - and here is a bigger portion that will make 3 1/2 pints.
4 lbs unpeeled stone fruit (10 cups pitted and cut); peaches, nectarines, plums, apricots, or cherries
5 cups sugar
1 lemon, juice and zest