Peach-Vidalia Jam

• 3 pounds ripe peaches
• 4 cups sugar
• 1 cup fresh basil sprigs
• 3/4 cup water
• 1/4 cup fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 3 pounds Vidalia or other sweet onion, vertically sliced (about 10 cups)

1. Place peaches in a large stockpot of boiling water; cook 1 minute. Drain and plunge peaches into ice water; drain. Peel peaches; coarsely chop.
2. Combine chopped peaches, sugar, and remaining ingredients in a large, heavy stockpot; bring to a boil, stirring occasionally. Reduce heat, and simmer until slightly thick and reduced to 6 cups (about 45 minutes), skimming the foam from surface of mixture occasionally. Cool; discard basil. Pour into an airtight container. (Mixture will thicken as it cools.) Cover and chill.
3. Note: Refrigerate jam in an airtight container for up to three weeks.

peaches, sugar, fresh basil sprigs, water, lemon juice, salt, ground red pepper, vidalia

Taken from www.myrecipes.com/recipe/peach-vidalia-jam (may not work)