Thoroughly wash 4 to 6 pounds of firm, ripe peaches. Drain well. Peel and remove pits. Grind fruit flesh with a medium or coarse blade, or crush with a fork; do not use a blender.

Place ground or crushed fruit in a 2-quart saucepan. Heat slowly to release juice, stirring constantly, until fruit is tender. Place cooked fruit in a jelly bag or a strainer lined with four layers of cheesecloth. Allow juice to drip for about 15 minutes. Save the juice for jelly or other uses.

Measure 4 cups of drained fruit pulp. Combine the pulp, pineapple, and bottled lemon juice in a 4-quart saucepan. Add up to 2 cups of sugar, if desired, and mix well. Heat and boil gently for 10 to 15 minutes, stirring enough to prevent sticking.

Fill jars quickly, leaving 1/4-inch headspace. Adjust lids.

Processing: Process hot half-pints for 15 minutes at 0–1,000 feet in a boiling-water canner. For pints and higher elevations, use the complete altitude-adjusted table in the next step.

Altitude-adjusted processing table: Hot pack — Half-pints: 15 minutes at 0–1,000 ft; 20 minutes at 1,001–3,000 ft; 20 minutes at 3,001–6,000 ft; 25 minutes above 6,000 ft. Pints: 20 minutes at 0–1,000 ft; 25 minutes at 1,001–3,000 ft; 30 minutes at 3,001–6,000 ft; 35 minutes above 6,000 ft.