Peach Jam

When peaches are abundant, it's time to make jam. It's one of the easiest homemade jams to make because there are just three ingredients. Two batches usually last us until next season, and the jam is good not only on breads and toast, but also ice cream. This recipe is adapted from one of those all-purpose encyclopedia cookbooks I found at Costco a zillion years ago called Cooking: A to Z. It was published by the California Culinary Academy and is a great reference book on kitchen basics. Here's my variation:

5 pounds (about 12 large) firm, ripe peaches
3 tablespoons fresh lemon juice
5 cups sugar

Wash, peel and pit peaches. To peel, cut a small "x" in blossom end and drop the whole fruit into boiling water for about 30 seconds; then plunge into cold water and slip off the skin. Slice peaches into small pieces.

Measure about 10 cups of sliced peaches into a large bowl and add the lemon juice and sugar. Mix and allow to sit for an hour. Then transfer to a large pot and simmer until sugar is dissolved. Bring to a boil.

Cook rapidly to jell point until desired thickness is reached (about 25 minutes). Skim off foam and ladle jam into sterilized jars, leaving 1/4-inch headspace; attach and fasten lids.

Process in boiling water bath for 10 minutes. Makes about 8 half-pints.

Note: Turns out instead of peach jam, I decided to make a peach pie! So, for now, a photo will have to wait.