Servings:
Makes three 1/2-pint jars
Prep Time:
1 hr
Total Time:
1 hr 40 mins
Ingredients
-
2 1/2 poundspeaches, peeled, pitted, and cut into 1/2-inch wedgessee savings
-
1 1/2 cupssugarsee savings
-
2 tablespoonsfresh lemon juicesee savings
Directions
1.
In a nonreactive saucepan, toss the peaches with the sugar and let stand, stirring, until the sugar is mostly dissolved, 1 hour.
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.
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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