1 – 2 pint jars, depending on how thick you like your jam
2 lbs of peaches
1 1/2 cups granulated sugar
1/4 cup lemon juice
pinch of salt
Put a pot of water on to boil. Make an x in the bottom of your peaches with a paring knife.
Boil peaches for @ 30 seconds. If the peel does not come right off, put them back in the boiling water for another 20-30 seconds.
Once they’re all peeled, cut them in half by running the knife along the north/south ”equator” of the fruit, twist, and remove the pit.
Small dice, add to bowl with sugar.
Stir until the sugar dissolves. Let sit for 1/2 hour until the liquid starts to be drawn out of the peaches. If you can no longer feel granules in the liquid, it’s ready to go.
Put half of the peaches into a high sided pot and mash them with a potato masher. Add the rest of the peaches. Add the lemon juice.
Cook on medium low, stirring frequently, until the liquid falls from the spoon in a steady stream, about 30-40 minutes. Once you’re happy with the thickness, ladle the peaches into jars and seal by boiling them in a pot with the water coming up at least 2″ up the sides of the jar.