6 lbs. peaches, ripe but firm and unblemished
1 c. water
6 c. sugar
Wash the peaches, remove the pits, and dice the unpeeled fruit. Extract the juice from the lemons; make a few thin slices of the outer peel of 1 lemon, with no pith. Place the peaches, lemon juice, and lemon peel in a saucepan with the water and the sugar. Bring slowly to a boil, stirring constantly until all the sugar dissolves. Continue to cook and stir very gently until set, about 20 minutes; this jam tends to stick and scorch as it cooks down so pay attention!!! When thick enough to set, remove the pieces of lemon rind and ladle the jam into sterilized jars, leaving 1/4 inch head space. Wipe the rims clean, put the lids in place, and tighten down. Invert the jars briefly, then return to the upright, shaking firmly to eliminate air bubbles. Let cool completely. Check the seals, label, and store in a cool, dry space.
Yield: 6 cups