Ingredients:

• 3 kilo of peaches
• 1 1/2 kilo of sugar
• 1/2 a cup of lemon juice

Method:

• Wash the peaches well under plenty of running water.
• With a knife separate them in two and remove their pit.
• Cut the peaches in small pieces.
• Place the cut peaches lemon juice and the sugar in a large enough pot and set it aside for about an hour or two.
• Turn the heat to high and bring it to a boil.
• Stir occasionally making sure that all the sugar is melted.
• It may be needed to be skimmed but not after the first boil because the foam is just sugar.
• Boil the jam for about half an hour after the first boil.
• As soon as you see that the syrup is getting thicker, you can try it by taking some of the syrup with a spoon, pour it in a small plate, tilt it a little bit and if the syrup is runny and sticky, the peach marmalade is ready.
• If you want your jam to be thicker, just let it boil for a few more minutes.
• Remove the pot from the heat and set aside to cool down completely.
• When it cools down it will thicken even more.
• Place the Marmelatha Rothakino (Homemade Peach Jam) in jars and keep in the refrigerator.
• Change amounts in the ingredient list for more or less jam.