Peach Jam

I grew up in Georgia, where summertime meant homemade peach ice cream on the patio. For eating out of hand, I'd have to say that nothing beats a fresh warm peach from Twinland. Now I live in Texas, a fine peach growing state too, but with a mostly disappointing crop this year. Nevertheless, I now have some right good homemade jam.

Small Batch Peach Jam
2 1/2 pounds peaches - pitted, cut into wedges, peeled, and then cut into chunks
1 1/2 cups sugar
2 tablespoons fresh lemon juice
1/4 teaspoon cinnamon

In a 3 qt. saucepan, toss the peaches with the sugar. Let them stand for about an hour, until they're juicy and the sugar dissolves. Add the lemon juice and cinnamon.

Bring to a boil over medium heat, and let simmer for 30-45 minutes, stirring occasionally at first and more frequently the thicker it becomes. Eventually it will be thick enough that you can see the bottom of your pan when you drag your spatula across it to stir. If by that time the peaches haven't fallen apart enough to satisfy you, feel free to give them a little help with a potato masher.

Spoon the hot jam into 3 half-pint jars, leaving 1/4 inch of space at the top. Put the lids on the jars and let them cool at room temperature. Then refrigerate one jar to eat straight away and give the others to friends freeze the rest.