Peach jam
Peach jam
Cut about 3 kilograms (6.5 pounds) of peaches in half and remove the pits, then pour boiling water (~3 cups) and cook on low heat with a lid for about 15 minutes. Let cool, drain the water, and clean the skin. Blend with a hand blender until mashed. Weigh the peach puree; for every 1 kg of mashed peaches, add 1 kg of sugar (or to your taste, I usually put a little less sugar). Also you can add some vanilla. Cook in a pot with a thick bottom over low heat for 20 minutes, stirring all the time. The longer you cook, the darker the jam will be. Turn off the fire and immediately pour to jars.
