1. Cut each peach half into six to eight pieces, then tip the fruit into a large saucepan set over a medium- low heat along with approximately 2 tbsp water. Bring the mixture to a gentle simmer and bubble for 10 mins –the peaches will turn juicy and start to soften.
2. Add the sugar to the peach mix. Reduce the heat to low and stir until the sugar has dissolved. Once dissolved, turn up the heat to medium-high and bubble for 15-20 mins, stirring occasionally to prevent the jam from catching, until the jam is set. This could take up to 30 minutes, be patient!
3. The ideal temperature for jam is 105C on a sugar thermometer. If you don’t have a thermometer, spoon a little of the jam onto the chilled plate/ saucer, leave it for 30 seconds, then draw a line through it with your finger – if it wrinkles and doesn’t flood the gap, it’s ready. If not, continue to boil and check again every couple of minutes.
4. Leave to cool for 10-15 mins to allow a more even distribution of peach chunks. You may find that a little foam rises to the top; if so, simply stir this back into the jam. Transfer the jam to your jar(s) or do this with a ladle, being very careful as the jam will still be extremely hot. Seal with the lids, then store in a cool, dark place.

Serve and enjoy!