Ingredients:

  • 4 lbs ripe peaches, peeled, pitted, and finely chopped
  • 2.5 cups granulated sugar
  • 1/4 cup fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1 tsp butter

Instructions:

  1. Bring a large pot of water to a boil and prepare an ice bath. Score a small 'X' in the bottom of each of your 4 lbs of peaches.
  2. Drop the peaches into the boiling water for 30 to 60 seconds until the skin starts to curl back at the X. Immediately plunge them into the ice water and slip the skins off.
  3. Remove the pits and finely chop the peaches. I prefer a mix of small chunks and nearly pureed bits for a better texture.
  4. In your heavy pot, mix the chopped peaches, 2.5 cups granulated sugar, 1/4 cup lemon juice, 1 tsp lemon zest, and 1/2 tsp salt.
  5. Let the mixture sit for about 15 minutes. Wait until the sugar has dissolved and the peaches are swimming in their own juices.
  6. Stir in 1 tsp of butter.
  7. Bring the mixture to a full rolling boil over medium high heat, stirring constantly to prevent the bottom from scorching.
  8. Continue boiling for about 15 to 20 minutes until the mixture thickens and the bubbles become large and 'lazy'.
  9. Take a frozen plate out of the freezer and drop a spoonful of jam onto it. Let it sit for 30 seconds, then push it with your finger. If it wrinkles and stays in place, it is ready.
  10. Ladle the hot jam into sterilized jars, leaving about 1 cm of headspace. Wipe the rims clean, apply lids, and process in a water bath for 10 minutes or simply cool and refrigerate.