Peach Jam

Directions

1. 1
   In a nonreactive saucepan, toss the peaches with the sugar and let stand, stirring, until the sugar is mostly dissolved, 1 hour.
2. 2
   Add the lemon juice to the peaches and bring to a boil, stirring until the sugar is dissolved.
3. 3
   Simmer over moderate heat, stirring occasionally, until the fruit is glassy and the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes.
4. 4
   Skim off any scum that rises to the surface of the jam.
5. 5
   Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top.
6. 6
   Close the jars and let the jam cool to room temperature.
7. 7
   Store the jam in the refrigerator for up to 3 months.