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 into hot, scalded jars.
Seal at once.
Yield: 6 half-pints
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