Step 1

Put your peaches into a pot of boiling water, for 1 minute. No longer.

Step 2

Then remove from the boiling water, and immediately put them into a cold water bath, for 1 minute. No longer. Do not soak them.

Step 3

The skins should just peel off.

Step 4

Peel off the skins.

Step 5

Once the skins have been removed, take out the pits, and slice the peaches.

Step 6

Place the peach slices, lemon zest and lemon juice into a large pot or skillet.

Step 7

Over medium-low heat cook for about 15 minutes, until the peaches are soft, and the juices are released.

Step 8

As the peaches soften, stir frequently, and use your spoon or a potato masher to break them down.

Step 9

At this point, add the sugar, and stir until dissolved.

Step 10

On medium-high heat, bring the mixture to a boil, cook for 5 minutes, stirring continuously.

Step 11

After the 5 minutes, reduce the heat to low-medium (don’t boil the jam, just slow cooking), for another 40 – 60 minutes. You will know that the jam is ready when the mixture is thick enough to leave a trail behind the spoon. NOTE: the jam will also thicken as it cools, so be careful not to overcook it.

Step 12

Remove from heat, and let cool.

Step 13

Add to a jar with a lid and refrigerate.