Preparation Steps

• Wash, peel, and chop the peaches into small pieces. Remove pits.
• In a large, heavy-bottomed pot, combine the chopped peaches, sugar, lemon juice, and salt.
• Let the mixture sit for 15-20 minutes to allow the peaches to release their juices.
• Place the pot over medium heat and bring the mixture to a boil, stirring frequently to prevent sticking.
• Once boiling, reduce heat to medium-low and simmer, stirring occasionally, for 30-40 minutes, or until the jam thickens and reaches 220°F (104°C) on a candy thermometer.
• To test for doneness, place a small amount of jam on a chilled plate. If it wrinkles when pushed with a finger, it is ready.
• Remove from heat and skim off any foam from the surface.
• Carefully ladle the hot jam into sterilized jars, leaving 1/4-inch headspace.
• Seal the jars with lids and process in a boiling water bath for 10 minutes, or store in the refrigerator for up to 3 weeks.