(Martha Stewart Living, July 2010)
3 1/2 lbs peaches (8-10 very ripe and juicy peaches), peeled, pitted and cut into chunks
1 1/4 lbs. sugar (scant 3 cups)
1 T. plus 1 t. lemon juice
Working in batches, pulse peaches in a food processor until chunky or run through a food grinder. Transfer to a saucepan. Add sugar, lemon juice and 1/4 t. salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow and foam subsides. Fruit will rise to the top, and jam stick to the back of your spoon when lifted. This will take at least 15 minutes. You can seal the jam in hot, sterilized jars or refrigerate it in any container. Jam will hold in the refrigerator for about 2 months. Makes 3 cups.