6 lbs peaches, that is about 3 kilograms
4 cups of granulated sugar
A scant 3/4 cup of water
1 large stick of cinnamon (optional)
To peel the peaches, I thinly scored the peaches from one end to the other. Then I made two scores around the peach which gave me nice bits of peaches for making the jam. I put the peaches in my large enameled jam pot.
I cut the lemon in half, squeezed the lemon juice over the peaches and cut up the lemon in strips and added that to the pot as well. I measured out 4 cups of sugar ( about 8 dl) and 3/4 cups of water and also added that to the pot.
I fired up the cook stove and let the peaches come to a boil and turned it down to a gentle simmer, stirring often. You do not want this jam to burn. The jam simmered for a long, long time until it started to thicken and jelling. The long cooking time was due to no artificial pectin in this batch.
The test of doneness: Dip out a spoonful of jam onto a small cold plate. If it does not run, the jam is ready.
I finally poured the jam into an assortment of clean jars, poured hot wax on top to seal the good stuff in and the bad stuff out. I put the tops on, wiped the jars, and put them into the cupboard. (I should have labeled the jars.) Until next year. . .
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