A summer-scented homemade jam in which peach slices are kept intact. With its soft texture and sweet aroma, it's a preparation that brings summer freshness to breakfast, ice cream, and desserts.
Peel and slice the peaches, then toss with sugar and refrigerate overnight. The fruit will release its juice and the sugar will dissolve.
Bring the mixture to a boil over medium heat, then turn up the heat and cook, skimming off the foam. Caution: stir gently, turning the pot occasionally, to keep the slices intact.
Once the syrup thickens and the slices turn glossy like glass, add lemon juice and boil for five more minutes. Important: if a drop on a plate holds its shape, the consistency is ready.
Fill sterilized jars with the boiling jam and seal, cool upside down, and store in a cool, dark place.
Important: To keep the peaches from falling apart, choose fruit that is slightly firm rather than fully ripe, and boil it in a controlled way. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Pour the boiling jam into sterilized jars and store in a cool place.
To peel the peaches easily, score an X on top, blanch them in boiling water for a minute, and then transfer to ice water. Letting them sit in sugar overnight helps the fruit stay in pieces instead of falling apart.
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