Start with blanching the peaches: Bring a pot of water with the salt to a boil. Prepare an ice bath at the same time. Score the peaches with the end of your knife and create a X shape, don’t cut too deeply in the flesh though. Boil the peaches for 1 minute and then transfer the peaches to the ice bath. Remove the skin of the peaches using your hands. Place the skinned peaches on a cutting board and slice them.Grind about 25 threads (2 pinches) of saffron with your mortar and pestle (you can also use the back of a spoon). Add a pinch of sugar to ease the grinding.In a cast iron pot, place all your ingredients (the cut peaches, lemon juice, sugar and saffron) and cook over medium heat. Stir well, so all the ingredients are mixed together. “I like when my jam has texture, so I choose not to smash the peaches,” Ghaffer notes. “If you prefer it smashed, you can use a potato masher.”Cook the jam for about 35 minutes on medium heat or until it has reached about 210 degrees F. Remove from heat and test the jam by placing a spoonful on a plate, running your finger through it. If the liquid doesn’t run back together, it’s good to go.