Easy Peach Jam

Peel the peaches and remove the pits. Cut them into chunks, transfer to a  food processor and process until smooth. You can do this in batches.

Pour the peach puree in a wide and deep pot and add the sugar and one tablespoon of the lemon juice.

Bring to a light boil and cook for about 20 minutes stirring very  frequently. The jam will be ready when  it’s thick enough when dropped onto a cold plate.

Transfer the hot jam into pasteurized jars. Using thick gloves or a towel, secure the lids,  invert the jars upside-down, and let them cool.

When opened, store in the fridge

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