Peach Jam

I seem to attract large amounts of quickly spoiling produce. The guys at the food bank found out that I am good at saving and using things that might be thrown away, so on Saturday a few peaches turned up in our artic entry.

I spent a good part of my day sorting, peeling and cutting up peaches today, but I also managed to make some jam.

This jam is pretty close to preserves. There is no pectin just a lot of fruit with some sugar and lemon juice. It takes a little while to cook down, but it is totally worth the wait and tastes like South Carolina summer in a jar.

Peach Jam

7 cups of chopped and peeled peaches
2 cups white sugar
1/4 cup lemon juice

1. Combine peaches, sugar and juice in a large heavy bottomed stock pot. Bring the fruit to a boil, reduce the heat to medium and keep at a heavy simmer, stirring regularly until the jam is reduced by half.

2. When the mixture is thick and the fruit is cooked through and soft ladel the jam into serilized and prepared jars. Process in a hot water bath for 10 min.