Method

• 1.
  Place peach, lemon rind and juice and 1 cup (250ml) cold water in a very large, heavy-based saucepan over high heat. Bring to the boil, stirring occasionally. Boil, stirring occasionally, for 10 minutes or until peaches are soft and liquid has reduced by half.
• 2.
  Stir in sugar. Cook, stirring constantly, until the mixture comes to the boil and sugar has dissolved. Boil, stirring occasionally, for 20 minutes, skimming off and discarding any froth that rises to the surface. Continue to boil, stirring frequently to prevent fruit sticking to base of pan, for a further 3-5 minutes until jam is set when tested on a frozen plate (see notes) or reads 105°C on a sugar thermometer.
• 3.
  Remove from heat and stand for 5 minutes to allow bubbles to subside. Carefully pour hot jam into sterilised glass jars (see notes) and secure lid. Stand in a cool place until cooled, then store (see notes).