Adapted from matthew-rowley.blogspot.com
About 2.5 pounds ripe peaches
oz fresh lemon juice
teaspoon unsalted butter
Plunge the peaches in boiling water for about 1 minute to loosen the skins. Remove them with a skimmer to an ice bath and slip off the skins. Cut the skinned peaches in half, remove their pits, and cut each half into small, bite-sized pieces. Place the pieces in a large, heavy, nonreactive pan (I use a big old enameled Le Creuset Dutch oven). If you prefer an even more fine preserve, use a pastry knife to cut pieces into bits a little larger than grains of rice. Add the sugar and lemon juice. Let stand about ten minutes. Turn the heat to high, add the butter (to help tamper down foaming) and cook about 10-14 minutes, until it holds its shape on a chilled saucer. Ladle into jars and either process or keep in the fridge.