PEACH Jam...before the season runs out!

What are you up to tonight? Peach is in season here in the southern hemisphere and are in plenty at the markets. I decided after i bought a tray of yellow peaches this afternoon at the Market, that lets do what my 102 years old grandma did (in her 90's) making a peach jam!

Simple to make, but you have to put in some laboring with the pealing, cutting and removing the seed. Once all done, I have ended up with just over 3 kilo of cleaned peaches. I put them in a large pot, make sure the bottom of the pot is heavy enough so you don't burn the jam. Add to that peach weight about 2-2.5kg sugar (i used white sugar) depends on how sweet you like it. I have also added quarter of lemon peel, and the juice of one lemon. Cook on the cook top on low heat, stir occasionally make sure it does not burn. Low heat crucial. Once the peaches soft, (about 15-20min) I have stirred in two packs of Jam setting mix. This will make the jam set and not runny.

Prepare the glass jars. I use old used glass jars. Clean the jars well, best in the dishwasher. Some people like to boil them in water for a few minutes, i use vinegar mixed with water and i dip the jars in it. It always worked for me.

Its time to fill the jars, and cover the jar tops with clear preserve covers and secure with rubber band. Let it stand for 12 hours before putting them away. In the hot climate, i recommend keeping them in the fridge.