2 kg of peaches
1.7 kg of white sugar
juice of 4 lemons ( or to taste )
200 mls of water.
Cut the peaches in half and remove the stone.
Blitz the peaches ( Including the skin ) in a food processor until it resembles a a fairly smooth pulp.
Add the peaches, lemon juice and water to a large saucepan.
Turn the stove onto a medium heat and bring the peaches to a slow boil.
As the peaches heat up, add the sugar in small batches stirring in well after each batch.
Allow the peaches to simmer for 1 1/2 - 2 hours stirring on a very regular basis.
To test if the jam has set, place a couple of drops of jam on a froze saucer / plate and leave it for a couple of minutes. It should wrinkle when you run your finger through the jam.
Pour into hot sterilised glass jars and seal with the lid straight away.
Makes about 10 - 12 small to medium jars of jam.
NOTES -
* Jars must be made of glass and lids must be metal, clean and in good condition.
* To sterilise jars and lids, wash in hot soapy water and rinse clean. On an oven tray place a clean tea towel and turn the jars and lids upside down on the tray. Place them in the oven and turn it on to 110 degrees. When the oven reaches this temperature turn it off and let them sit in the oven for 10 minutes.
* Always sterilise more jars than what you think you'll need.
* Sterilise funnels, tongs, spoons and any other equipment that comes in contact with the jam when bottling it. I pour boiling water over them.
* If I can, I like to use lids with the pop button. I know a true seal is made when the button pops down.
* Always wipe the jars down after you have filled them. Make sure there is no jam spilled on the top rim of the jar before you seal it.
* If you have smaller of larger quantities of peaches, change the recipe accordingly.
* A jar of jam makes a fabulous, frugal present and is well received
