Peach Jam

Drop whole peaches into a pot of boiling water for 40 seconds. Take them out of the water using a slotted spoon and place in a bowl of ice water.

Once cooled, cut a slit in the skin and peel skin off. Remove pits and coarsely chop peaches. Place peaches and remaining ingredients in a large saucepan. Boil for 20 minutes or so until it thickens. Stir often.

Remove from heat. Using an immersion blender, blend peaches to jam consistency. Ladle into sterilized jars or storage containers and keep in the refrigerator for up to one month or in the freezer for about a year.