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Spread this fragrant jam on toast or scones.

Everyday Food, July/August 2004

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Recipe Summary test

prep:
30 mins
total:
1 hr
Yield:
Makes 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel, pit, and cut peaches into 1/2-inch chunks. Combine with 1/4 cup water in a large saucepan; bring to a simmer. With a potato masher, mash into a coarse puree. Simmer, stirring often, 10 minutes.

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  • Stir in sugar until dissolved. Bring to a boil; reduce heat, and simmer, stirring often, about 15 minutes. (Test doneness by spooning some jam onto a plate; when you run your finger through it, a trail should stay for a few seconds.)

  • Skim foam from surface; stir in fresh lemon juice. Let cool.

Cook's Notes

Cool jam completely before ladling it into clean glass jars.

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