Stone Fruit Preserves

We have prepared this delicious jam with peaches, but you can also substitute it with unpeeled plums or nectarines.
Combine all the ingredients in a 4-litre, microwave-safe glass bowl.Reheat in the microwave on high power for 8 minutes (until the mixture boils). Stir the mixture and reheat in the microwave on high power for 8 to 10 minutes or until thickened. (Here we are talking about the viscosity of pancake syrup. After cooling, the mixture will thicken and turn into a soft jam.) Cool the mixture completely (about 2 hours). Serve immediately or cover and refrigerate the canned food in an airtight container until ready to serve. Store in the refrigerator for up to 3 weeks.* Can be replaced with unpeeled plums or nectarines.Nectarine-ginger jam: replace peaches with unpeeled nectarines. Gradually add 1/3 cup of crushed, crystallized ginger to the nectarine mixture, and try it with sweet potato cookies, blueberry pancakes, or praline ice cream.Balsamic-plum canning: Replace lemon juice with balsamic vinegar, and peaches with unpeeled plums. Stir in 1 tablespoon chopped fresh basil and add to the warm jam. Try it with smoked turkey, braised pork, grilled green tomatoes, or warm baked brie cheese.Canned peaches and peppers: Replace lemon juice with fresh lime juice. Combine 1 crushed jalapeno pepper and 1/2 finely chopped red bell pepper with the peach mixture at each stage, try with coconut-fried shrimp, chicken quesadillas or ham and fontina panini.Tomato-peach jam: Reduce the amount of peaches to 2 1/4 cups. Add 2 1/4 cups peeled and diced plum tomatoes to the peach mixture, gradually increasing the second microwave time to 12-16 minutes or until thickened. Combine 1 1/2 teaspoons chopped fresh rosemary and 1/2 teaspoon freshly ground pepper with warm jam. Try it with goat cheese crostini, grilled rib steak, or turkey patties.