Peach Jam

• 1 1/2 pounds fresh peaches, pitted and cut into 1-inch chunks
• 1 1/2 cups sugar
• 1 teaspoon fresh lemon juice
• Pinch of coarse salt

1. PLACE A FEW small plates in the freezer (to test for consistency later).
2. Stir together peaches, sugar, lemon juice, and salt in a large, heavy-bottom pot.
3. Bring to a boil, stirring to dissolve sugar and mashing fruit lightly with a potato masher.
4. Skim foam from surface.
5. Cook, stirring more frequently as jam thickens, until it is the consistency of very loose jelly, 5 to 6 minutes.
6. Remove pot from heat.
7. Drop a spoonful of jam onto one of the chilled plates.
8. Return to freezer for 1 to 2 minutes, then gently nudge edge of jam with a finger.
9. Jam is ready when it holds its shape.
10. If jam is too thin and spreads out, return to the stovetop and boil, stirring frequently and testing every minute, until it reaches the proper consistency.

fresh peaches, sugar, lemon juice, salt

Taken from www.epicurious.com/recipes/food/views/peach-jam-393845 (may not work)