I think you use 25 peach pits. Apparently you can also use the skins of the peaches. You just put them in a pan and cover with water 2 inches over the pits. Then you bring to a boil and continue to boil for 10 minutes or until water becomes red. Strain pits and skins and use the juice for jam. I just followed directions for peach jelly on my pectin instructions. The first time I made these they were an even prettier red on the top and gradated to orange on the bottom.