- 5 pounds ripe peaches
- 2 tablespoons freshly squeezed lemon juice
- 3 1/2 cups sugar
1. To peel the peaches, slash a shallow "X" in the pointed end of each fruit. Working with a few at a time, blanch the peaches for 60 to 90 seconds in boiling water, or until the skin loosens. Lift the peaches out of the water using a slotted spoon and set them aside to cool; remove the skins and pits. Slice each peach into quarters, then cut each quarter crosswise into fourths. Mix the fruit with lemon juice, stir in the sugar, and leave to macerate for 30 minutes.
2. Turn the fruit-sugar mixture into a large preserving pan, and rapidly bring to a full boil. Reduce over high heat to the gel point, 8 to 10 minutes at a full rolling boil, while stirring constantly. If the jam is too chunky for your liking, turn off the heat and stir with a whisk for another minute, to break down the chunks. Ladle the hot jam into six prepared 1/2-pint jars, leaving 1/4 inch headspace. Seal the jars, and process in a boiling-water bath for 10 minutes.