Peach Jam

By jeaninemg

Ingredients

• 3 1/2 lb. peaches; peeled, pitted, and cut into chunks
• 3 C sugar
• 1 T + 1 tsp. lemon juice
• coarse salt

Preparation

Step 1

Pulse peaches in food processor until chunky. Transfer to sauce pan and add sugar, lemon juice, and 1/2 tsp salt. Bring to a boil, stirring frequently. Boil, continuing to stir until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when it is lifted. This will take about 12 minutes.

Let the jam cool. Refrigerate until completely cooled. Can be refrigerated up to 2 months.