​Peach Jam

Ingredients
1.1kg peaches (prepared fruit), firm ripe
550g white sugar
1/3 cup water
1 sm lemon
½ tsp chopped ginger
½ tsp tartaric acid

Method
Halve peaches and extract stones. Chop fruit roughly (I prefer chunks of fruit in my jam rather than a smooth puree).
Put fruit in a large stainless steel saucepan with a little of the water - you may not need to use it all - and bring slowly to a simmer until fruit is tender. Add sugar and stir until sugar dissolves.
Cut lemon into slivers (remove seeds) and add to pot. Bring to the boil and boil rapidly but with great care for about 15 minutes (until it starts to set when tested on a cold plate) - the ideal is a rolling boil that won't foam over. Take the pan off the heat immediately if this starts to happen.
Ladle into warm jars as fully as possible before sealing.
Makes ~1.5L jam

Chocks note: Invert jars immediately after sealing; this avoids the need to sterilise the lids.