Out of all the jams that I’ve made this summer, this Peach Jam just might be my favourite. Instead of cutting the peaches up into small pieces so they would cook down into a smoother jam, I kept them quite large so the resulting jam is full of really big chunks of fresh peaches in a nice syrup. I think I’m going to make one last batch before peaches go out of season at the farmers’ market and I might add some fresh grated ginger as a nice compliment to the peaches. This recipe makes enough for 3 1/2-pint jars of jam at 19 cents per ounce.

Peach Jam
2 1/2 pounds peaches—peeled, pitted and cut into 1/2-inch wedges
1 1/2 cups sugar
2 tablespoons fresh lemon juice

In a large stainless saucepan, toss the cut peaches with the sugar and let them stand for about an hour until most of the sugar is dissolved. Stir every now and again so all the sugar gets mixed up.

Squeeze the lemon juice over the peaches in the saucepan. Bring the mixture to a boil, stirring until the sugar is dissolved. Cook over a moderate heat, stirring, until the liquid runs off the side of a spoon in thick heavy drops, around 20 to 25 minutes. If any scum rises to the surface of the jam, just skim it off.

Once the jam is thick enough, spoon the jam into 3 1/2-pint jars, leaving about 1/4 inch of space at the top. Close the jars and let the jam cool to room temperature. Store the jam in the fridge for up to 3 months.

Most morning mornings, I put a dollop of peach jam in my Greek yogurt and Kashi for breakfast, and for an extra special treat, I like to use it as a topping for vanilla ice cream too.