As summer fades into fall, the Northern Michigan peach harvest rolls in sweet and robust. Eat your fill fresh, then whip up this simply delicious peach jam to serve on a cool autumn day.
8 to 10 pounds peaches 8 pounds sugar
Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thickens, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream. Note: The faster you cook the jam the brighter the color will be.