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Peach Jam

Peeling is optional here. I’m somewhat of a leave it like it is, kind of cook, so I rarely peel things. This is great served with duck, chicken or pork.


4 pounds fresh peaches, peeled, pitted, and chopped

2 lemons, juiced (about ¼ cup)

1 ½ cups granulated sugar

1 teaspoon salt


Combine all ingredients in a saucepan and cook over medium heat, stirring frequently, until thickened, about 20-30 minutes. I like my jam to just slightly hold its shape, but still spread when I dollop it on my bread - I cook mine about 20 minutes at a simmer.




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