Peach Jelly

2 cups canned peaches
5 cups sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
2 tablespoons lime or lemon juice
1 pouch liquid pectin (3 oz) 


Chop or blend drained peaches to reduce fruit piece size. 
Combine peaches, sugar, cinnamon, lime or lemon juice, and vanilla in a sauce pan. 
Bring to a full rolling boil. Add the liquid pectin and bring back to a full rolling boil. 
Set aside and let cool for about 5 minutes then put into clean containers. 

Store in freezer for up to 6 months or 3 to 4 weeks in refrigerator.