Rinse peaches and pat dry. Cut into half and take out the pit. Cut further into quarters and peel your peaches.
Place peeled peaches into a large jam pan. Add sugar, lemon juice, and lemon halves.
Stir the ingredients together and bring to a rolling boil. Reduce heat to simmer for at least 40-50 minutes or until the fruits appear glossy and translucent.
Take out the lemon halves and discard them. Blend your jam with a hand blender to desired consistency.
Keep the jam to simmer further until the jam has set. Test if the jam is set by dropping hot jam on an ice-cold plate. Move around the plate to see if the cooling jam is running. If it's running, cook further down and repeat the test until it's set and you are satisfied with the result.
Before you fill the jars with the jam, drop little rum (or other liquor) into the lid. That will help in keeping the jam germ and mold growth free.
Fill your clean jam jars with the hot peach jam, close well with the lid and turn the jar upside down.
Keep them upside down for a few hours and then store them in a dry and cool place and keep away from direct sunlight. If you live in a humid tropical climate, please store the jam in the fridge.
1 serving = 1 teaspoon, 80 servings = about 3 jars of jam roughly.
Use untreated lemons (no pesticides) to add to your jam. I prefer fresh fruits vs bottles lemon juice because I don't know what they add to those bottles.
Don't reduce the sugar quantity in the recipe. Sugar helps in preserving your jam and if you reduce it, your jam won't last (which beats the purpose of a fruit preserve). The fruit and sugar ratio is perfect as is!