Chop the the cleaned peaches and put them in a big pot.

Add the sugar and lemon juice and mix well.

Put the pot on the fire and cook over moderate to high heat, stirring often so that the jam does not stick to the bottom of the pan, for about 20 to 30 minutes. Remove the foam with a slotted spoon for a clearer jam.

While the jam is cooking, put a small plate in the freezer.

After 20 minutes, when the jam appears like it is beginning to gel, put the fire off.

Put a small amount of jam on the frozen plate and return it to the freezer for a few minutes. If it wrinkles when you nudge it, it’s ready. If not, cook it some more and test it again until it’s ready.

Store the jam in sterilised jars.