This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

PEACH FREEZER JAM
(using liquid fruit pectin)

2 pounds fully ripe peaches (about)
3 cups sugar
1 cup light corn syrup
1/4 cup lemon juice
1/2 (6 ounce) bottle liquid fruit pectin

Rinse, peel and remove pits from peaches. Fully crush peaches, one layer at a time, to let juice flow freely. Measure 2 cups crushed fruit; turn into bowl. Add sugar and corn syrup; stir thoroughly. Mix lemon juice and pectin, pour over peach mixture; stir three minutes. Leaving 1/4 to 1/2 inch headspace, quickly ladle into washed and scalded jars or freezer containers (1/2 pint sizes are ideal). Do not use containers that hold more than one pint. Cover at once with tight lids (no paraffin needed). Let stand at room temperature until set (this may take up to 24 hours), then place in freezer for at least 24-hour period. Remove from freezer as needed and store in refrigerator. Once thawed eat within three weeks. Makes 6 (1/2 pint) containers.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.