2 plastic cartons of Peaches turned into 1275 grams chopped peaches. Score peach skins in quarters and boil peaches for about 1 minute. Drain, cool with water, and peel peach skins. Then remove peach stones and chop. In non-stick Dutch Oven cook peaches, with juice of one lemon, a pinch of salt, and 270 grams of
Gelierzucker (a special jam sugar with pectin). Ours is sweet enough, but a girlfriend uses regular sugar: 3 parts fruit to 2 parts white sugar. For more gel use more sugar, but the jam jells even more as it cools. We cooked our jam about 10 minutes. After 5 minutes I pureed the jam in a food processor about 5 seconds (still some mini chunks of peaches) and then returned the puree to the Dutch Oven to cook another 5 minutes. Also skim the foam and use the foam later as juice for a water spritz. After sterilizing jars in dishwasher, ladle hot jam into jars, carefully seal with lid (use kitchen mitts), and flip upside down and let cool. We have 2 jars of jam and a lil left over for tomorrow morning's breakfast.
