cookCanal House Peach Jam

This peach jam recipe makes enough to give a few jars away as gifts, or you could easily halve it. From: bonappetit.com Makes 6–8 half-pint jars

12 large ripe freestone peaches
2 tablespoons fresh lemon juice
3 cups sugar
1 teaspoon kosher salt

Using the tip of a paring knife, score an X in the bottom of each peach. Working in batches, cook in a large saucepan of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel and cut over a medium bowl into ½”-thick slices to collect juices.

Combine peaches with their juices, lemon juice, sugar, and salt in a large saucepan. Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour. Fit saucepan with thermometer and bring peach mixture to a gentle boil over medium-high heat (you want slices to stay intact). Reduce heat and simmer gently, skimming foam from surface as needed, until peaches are translucent, juices are reduced by half, and thermometer registers 220°, 20–25 minutes.

Carefully divide jam among half-pint jars, cover, and chill 12 hours.

DO AHEAD: Jam can be made 1 month ahead. Keep chilled.

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