Peach Jam

Without peach jam, there is simply no summer. Our jam turns out to be a little coarse, but still spreadable, and very sweet with a bright peach flavor. To make the most delicious jam, use fresh, ripe peaches in high season — nothing beats a peach in its prime. We recommend using a candy thermometer as it makes the process much easier, but we've also provided steps for those who prefer to go without it. Spread it on toast, spread it on top of vanilla ice cream, or use it to add a juicy summer flavor to pork tenderloin or chops.
Put the peaches in a food processor and chop until smooth 3-4 times.Combine the peaches, sugar, and lemon juice in a roasting pan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, until the candy thermometer reads 220 ° F, 20 to 30 minutes.Place the jam in the tin cans and allow to cool completely, about 1 hour. Cover with lids and refrigerate for 2 weeks. (To make the jam last longer, pour the mixture into hot, sterilized canning jars, filling 1/4 inch from the top. Remove any air bubbles and wipe the edges of the jar. Align the lids on the cans, apply the tapes, and press them firmly against your fingertips. Place the jars in a container for canning with boiling water and process according to the manufacturer's instructions for 10 minutes. Store as directed.)COOKING WITHOUT a thermometer Follow steps 1 and 2 above and proceed to the next steps.Place a small plate, suitable for freezing, in the freezer to use for the dough. Put the peaches in a food processor and chop until smooth 3-4 times.Combine the peaches, sugar, and lemon juice in a roasting pan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened and set, about 15 minutes. (To check if the jam is frozen, place 1 teaspoon of jam on a chilled plate and return to the freezer for 1 minute. Press down on the jam with the tip of your finger, and when properly set, the jam will wrinkle on the surface. In addition, the jam should not slip when turning the plate sideways. If the jam is not frozen, continue cooking, checking every 5 minutes.) Proceed to step 3 as indicated.