METHOD:

1. Squeeze out lemon juice from fresh lemons and set aside; 2-3 tablespoons.
2. If you feel like, you can add the zest of lemon too for added flavor in the jam but remove the zest (only the yellow portions of the skin, not white using a fine grater) before juicing it.

3. Just wash, peel, remove the pit (both are the only time consuming chores) and chop peaches into small pieces.

   If the peaches are absolutely fresh and ripe with no bruises on the skin, feel free to leave the skin on but make sure to mash it well when making jam.

4. Add to a saucepan along with sugar and mix well.
5. Bring to a boil and then reduce heat. You can mash the chunks if preferred to get a smoother jam as you cook, using the ladle.
6. Simmer until the mixture turns slightly thicker and leaves a trail when a ladle is drawn in the pan. (This can take about 30 minutes to 40 minutes depending upon the quality of peaches and amount of sugar).
7. Or, place a small blob of the hot jam on a cold plate (place the plate in a freezer for a few minutes to chill) and then when tilted, if it comes down as a mass, then the jam is ready. If not, continue to cook.
8. Squeeze in lemon juice, mix well, simmer a few more minutes and then remove from heat.
9. Let cool completely before bottling it in sterilized or dry bottles/jars.
10. Store in refrigerator and use only a dry spoon when you need to spoon out the jam to enjoy on bread, toasts, sandwiches etc.
11. Enjoy and Happy Cooking/Eating!