"We Live On the 3rd Floor and It's Hot" Small Batch Peach Jam
(Makes about 1 pint, maybe a little more if you don't overcook it like I did.)
- 3 pounds of fresh peaches, peeled
- 1/3 cup lemon juice
- 2 1/2 cups sugar
- Half and pit the peaches, then cut into small 1/2" chunks. In a large bowl, coat the peaches with lemon juice and then add in the sugar. Toss to coat. Cover the bowl and let sit for 3 hours, stirring a few times an hour. I know this a really long, possibly inconvenient amount of time, but it saves you from standing over a hot stove for too long. For me, that was completely worth it. I just started it when I got home from work and finished it before bed.
- The sugar should now be completely dissolved and it should look a bit like those fruit cups you can buy of peaches in syrup. Because that is pretty much what it is. Transfer to a large, wide pot.
- Bring to a boil over medium-high heat and cook for about 25-30 minutes until liquid is syrupy. But not too thick! Even if it looks a bit thin, it will gel up over time. Trust me. I didn't realize that and now we have super-thick jam. C'est la vie, no? Skim off the foam with a slotted spoon and transfer jam to a storage container. I let it cool and then poured it into one of these Ball Freezer Jars.