600 gr of sugar every kgs of peaches
Peel the peaches.
Cut them in small pieces taking away the stones.
Put them in a tureen with the sugar.
Then arrange the pieces in a pot, cover them with sugar and let them
marinating in a cool place (not the fridge) for twelve hours.
Let it cooking over a moderate heat( it’s better to use a flamshed mesh) in a stainless steel saucepan.
When, purging the mixture on a plate, it run slowly, the jam will be ready.
Pot it when it is still hot till 1 cm from the board of the jar and close it with an airtight cover.
Turn upside down the jar for 5 minutes: the jam, still boiling, soak the internal side of the cover.
In this way, we can do a sort of sterilization.