Peach Jam

By MJH

Ingredients

• 2 1/2 pounds peaches—peeled, pitted and cut into 1/2-inch wedges
• 1 1/2 cups sugar
• 2 tablespoons fresh lemon juice

Preparation

Step 1

In a nonreactive saucepan, toss the peaches with the sugar and let stand, stirring, until the sugar is mostly dissolved, 1 hour.

Add the lemon juice to the peaches and bring to a boil, stirring until the sugar is dissolved.

Simmer over moderate heat, stirring occasionally, until the fruit is glassy and the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes.

Skim off any scum that rises to the surface of the jam.

Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top.

Close the jars and let the jam cool to room temperature.

Store the jam in the refrigerator for up to 3 months.