Peach Rum Preserves

4 cups scalded, peeled, finely chopped peaches
1 (1 3/4 ounce) envelope powdered fruit pectin
5 cups sugar
1/4 cup light rum

Combine peaches and fruit pectin in a large saucepan or Dutch oven. Place over high heat and bring to a full, rolling boil, stirring constantly. Immediately add all the sugar and stir again, bring to a full, rolling boil while stirring constantly. Remove from heat. Stir in rum. Skim off foam. Continue to stir and skim for 5 minutes to cool the mixture slightly and keep the fruit well-distributed. Ladle in hot, scalded jars. Seal at once.

Makes 6 half-pints.