I had so many peaches that besides eating them fresh and making a tart, I had to make peaches in syrup and jam for the winter.
Peaches in syrup
850 grams of peaches in halves and peel off
150 grams of sugar
150 grams of water
10 drops of lemon
a pinch of salt
Place everything together in a big pot, and at medium heat let it boil. Then, let it simmer at very low temperature for 35 minutes. Place them hot in sterilized jars, and turn the jar upside down until it cools. ENJOY!
All my jams have the same proportion 1:2 that is 1 of sugar and 2 of fruit
1.5 kg of peaches
750 grams of sugar
Wash and dice the peaches (I don't peel them off). Mix it with the sugar, and place it in a container with lid for 2 hours in the fridge. Thus, I take the natural sugar of the fruit out along with all natural flavors. Place it in a pot, and let it boil at medium. Once it is boiling, simmer it a very low temperature for 40 minutes, or until you have the desired texture. I test how "runny" it is by placing a drop in a plate. ENJOY!