Peach Jam Recipe (no pectin)
from (I think!)

6 pounds ripe peaches
3 1/4 pounds granulated sugar
2 lemons, juiced

Bring a large pot of water to boil. While it boils, cut an x in the skin at the top of the peaches. Drop into the boiling water in batches, letting boil for about a minute each. The skin should loosen and slip off easily with a bit of pressure.

Halve and pit the peaches, cutting down into smaller pieces for a smoother jam (I left my halved because I like a chunky texture.)

Combine the peaches with the sugar and lemon juice in a large heavy pot. Let sit for one hour until the sugar has dissolved and the peaches have given up their juice. Stir well then bring to a boil and lower to a gentle simmer. Let cook for about 60 to 70 minutes, stirring occasionally and skimming off the foam that rises to the top, until the fruit mixture thickens and reduces. The color will also deepen to a gorgeous golden peach tone. Test the jam by dropping a teaspoon of syrup on a plate and popping in the freezer until it cools. Tilt the plate on its side; the dollop of syrup should wrinkle and shift slightly but not run down the plate. If it’s set, the jam is ready to jar.

Pour into clean, sterilized jars (this makes about 4 1/2 pints) and process according to your favorite method, or let cool before refrigerating or freezing.


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