Before starting with the peach jam, put all the glass containers in the dishwasher with a cycle at high temperature so they will be sterilized and ready to be filled once the jam is ready.

Peel the peaches and cut them in small pieces. Place them in a pan to cook at medium heat and bring to boil, stirring every once in a while. Let them cook for 20 minutes. Optional : since I had them at hand, I added some small rhubarb stems from the garden

Add the sugar to the peaches and cook for another hour, stirring to make sure it does not stick to the bottom of the pan.

Remove any foam with a ladle

You will know when the jam is ready by pouring a small quantity on a dish and when you tilt the dish at 45 ° it does not move.

Since I like it caramelized, sometime I let it cook until it becomes very dark. Not always

Fill the jars and clean the edges of any residue. Seal them carefully.

Turn them upside down and let them cool completely.

Don’t forget to label them “Peach jam”, with the month and year they were made. Store them in the pantry, or in a dark cupboard.