Jam -- 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 star, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes.

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