I made a white peach jam with this recipe and it turned out quite well.
Here are the steps in case you don't want to link over:
2lbs (or 8) peaches
2 tsp lemon zest (I didn't do this one)
2 TBSP lemon juice
2 cups sugar
[How to: put peaches in boiling water for exactly one minute, no more, no less. Remove and place peaches in cold water bath for one minute, no more, no less.]
-Peel peaches, cut out the seed and cut peaches in to slices
-Put peach slices, lemon zest and lemon juice in large pot on low/med heat.
-Cook for 15 minutes or so until the peaches are soft and juices have been released. Once peaches are soft, smash with a potato masher or spoon. (I used potato smasher)
-Once your fruit has been smashed into mush with small pieces, add your two cups of sugar and stir until dissolved.
-On Med-high heat, bring mix to a boil. Cook for 5 or so minutes, stirring constantly.
-After 5 minutes, reduce heat to low-med and allow to slow cook (not boil) for 40-60 minutes (I did 22 or so minutes).
-Remove from heat and allow to thicken.
All of it went as planned as said on the recipe except blanching didn't work on my peaches. Not sure if it was the fact that they were white peaches instead of yellow or if maybe my peaches weren't ripe enough (or overripe). The second thing that didn't go well was the last step: putting it on low heat and letting it stay warm, but not boil. I couldn't get my pot to stop boiling so after 20 minutes, I cut it off and it still turned out very well.. maybe a little more 'watery' than what they wanted it to be, but it's really tasty.
Now for the pictures!
First step, cutting and peeling the fruit.
My lovely chopped peaches!
Peaches in the pot
Slowly being smushed into submission :)
Just before I let it simmer over the stove....almost finished!!
Finished products. Just as delicious as it looks!