4 cups (1 litre) diced and peeled peaches (see note) (about 1 kg / 2 lbs of fresh peaches)

1 1/2 cups (375 ml) sugar

2 tablespoons (30 ml) lemon juice

In a heavy saucepan, combine all the ingredients. Bring to a gentle boil, stirring frequently. Attach a candy thermometer in the centre of the pan and simmer until the thermometer reads 103 °C (218 °F) or until the jam sets on the test plate. Skim carefully and stir frequently while cooking.

Pour into sterilized jars. Let cool and refrigerate for about 3 weeks. (For longer storage, keep frozen.)

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