Put the peach peels into a large pot and barely cover with water.

Put on the stove and allow to come to a simmer for about 10 minutes.

Take off the burner and let cool completely.

Once cooled, begin straining the juice through cheese cloth at least 3 or 4 times.

Then you will need 7 cups of juice in a large pot on the stove.

Add the pat of butter and the pectin (if using).

Put the pot on high heat and stir constantly.

Bring to a hard boil, while still stirring, and add the sugar.

Don’t dump in it but pour in gently – still stirring – and bring to another hard boil.

This is a foamer so you may have to turn down the stove a bit but allow the hard boil to continue for 60 seconds – don’t skimp on the full minute.

Take off the stove and allow to sit a few minutes.

Take a metal spoon and skim off any foam left on top.

Ladle into mason jars.

Wipe down the rims with a wet paper towel.

Put the flat top on jars and screw the lids tight.

Set in a simmering hot water bath for 10 minutes.

Remove from bath and allow to sit in a non-drafty place for 24 hours so it will completely cool.

Makes 9 half-pint jars.