Makes about 2 & bit 250 ml jars

5 medium firm peaches, peeled and chopped
2 cups sugar
¼ cup lemon juice
1 teaspoon freshly ground cinnamon
Water, if needed
Method:
1. Preheat oven to 180’C. Place a small saucer in the freezer to cool.
2. Spread the sugar on a tray and heat it in hot oven, taking care not
to burn it (approx 10 minutes).
3. In a saucepan, add the peaches, lemon juice, cinnamon and a little
water if needed.
4. Bring saucepan ingredients to the boil, mashing the peaches a little
with a fork
5. Remove the sugar from the oven and gently stir it into the mixture.
6. Bring to a boil again, then simmer until the jam is thick and
translucent (approx. 30 min).
7. Check to see if jam is ready by dropping a small amount onto the
chilled saucer and allowing to set for 30 seconds. Run your finger
through the mixture. If it wrinkles rather than runs, it has reached its
setting point.
8. Remove from the heat and pour into jars, tightly screw on lid and
then turn jars upside down to create vacuum seals (takes 30 minutes).