Peach Jam Recipe
Makes about 4 1/2 pints | 4 hours from start to finish
6 pounds ripe peaches
1 ½ – 2 pounds granulated sugar
2 lemons, juiced
Bring water to a boil in a large pot. While it boils, cut a small x into the top of each peach. Gently drop the peaches into the boiling water. After boiling for about a minute each, remove the peaches from the boiling water and drop them into a cold bath to peel them. The skin should loosen and slip off easily with a bit of pressure.
Halve and pit the peaches. You may cut the peaches even small if you want a finer jam consistency.
Pour the cut peaches, lemon juice, and sugar into a large heavy pot. Let this mixture rest in the pot for at least an hour—you want the peach juices to come out and the sugar to dissolve. (This is a perfect time for a coffee break.) After about an hour, stir well and bring to a boil, then reduce to a simmer and let simmer for 60-80 minutes. Stir occasionally while peaches are simmering and skim off any foam that collects on the surface. When the mixture has turned a dark amber color, and has thickened slightly, you’re ready to jar the jam.
Pour into hot, sterilized jars, or let cool before refrigerating or freezing.