Peach Jam. It’s easy!

Oh la la : Bought some peaches.
But they weren’t quite ripe. Couldn’t eat them. Time to make peach jam !
Found this recipe on Martha Stewart and it worked like a dream. Easy.

You need:
8 to 10 peaches peeled, halved, pitted, and cut into chunks
Nearly 3 cups of sugar .
1 tablespoon plus 1 teaspoon fresh lemon juice.
Coarse salt

• Slip into totally chic navy velvet Vetements dress. and fabulous red Balenciaga heels.
• working in batches, pulse peaches in a food processor until chunky.
• Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt.
• Bring to a boil, stirring frequently.
• Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes.
• Let cool.
• Pour into a clean jam jar.
• Refrigerate when completely cooled.
• to serve: dollop on toast with lashings of butter.
• YUM !