Peach Jam

– wash and rinse the fruit well;
– chop the fruit in small cubes and put it in a big pot, add the sugar and mix well;
– add the lemon juice and the zest of the same lemon;
– start cooking on high flame;
– as soon as it starts to boil, remove the lid from the pan and put the flame on medium/low;
– after about 30 minutes the jam should start to thicken, stir often to check the right thickness of the jam;
– take a teaspoon from the pan and put it on a small plate to confirm that the jam is ready;
– remove from the fire and pour the jam in sterilised jars (remove the peel of the lemon first), close the lids and put the jars upside down;
– don’t touch the jars until they will be completely cold;
– to verify if the jars sealed well, press on the lid: it should not click.