- 7 pounds [2.27 kg] peaches
- 1/4 cup [60 mL] lemon juice
- 1 cup [250 mL] pure maple syrup or honey
- 1 teaspoon [5 mL] cinnamon
- 10 [8-ounce / 250-mL each] still hot sterilized jars
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- Blanch peaches covered with boiling water for 1 minute, for an easy to remove peel.
- Drain, leave to cool then peel peaches.
- Half, stone then really finely chop peaches, into a food processor if possible.
- Into a large non-aluminum casserole, bring together chopped peaches, lemon juice, pure maple syrup or honey and cinnamon to a boil.
- Leave to simmer over low heat for approximately 10 minutes, until thickened.
- Jam is ready when a few drops of jam dropped onto a cold plate keep their shape.
- Remove from heat.
- Really well scum top of jam.
- Using a ladle, pour really hot jam into hot sterilized jars, up to 1/2 inch [1.3 cm] from the rim.
- Seal jars.
- Sterilize jars covered with boiling water or steam jars, for 5 minutes.
- If needed, screw any loose lids once more; leave to rest without disturbing for 12 hours.
- Store into a cool dry environment.
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