Peach Jam

These peaches were so super ripe that I didn’t even bother to remove the skins.  After the 10-15 minute boil, the skins almost melted away completely.  And, the tiny bits of skin that remained were fine in the finished product.

Peach Jam
makes 1 large jar

4-5 peaches, roughly cut
2 to 2 1/2 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon fine sea salt

Combine roughly cut peaches, sugar, cinnamon and salt in a medium sized sauce pan over moderate heat.  As needed, stir gently and allow to boil for about 10-15 minutes.  When its done, the jam will be thick and syrupy.  Let cool.  Then, pour into a large jar or bowl and refrigerate.

Spoon onto biscuits, toast, cake… or ice cream.

The skins also added a gorgeous color to this jam.