© Frances Janisch
Active Time
40 MIN
Total Time
1 HR 40 MIN
Yield
Serves : Makes three 1/2-pint jars

How to Make It

Step 1    

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

Step 2    

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.

Step 3    

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.

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