Make a small cross with a paring knife at the bottom of each peach. Place in a pan of boiling water for 30–45 seconds, depending on the ripeness of the peach, then plunge into a bowl of iced water

Peel the skins from the peaches, quarter and remove the stones

At this stage, you should have around 300g of skinless peach flesh. Place into a small heavy-based pan with the sugar and lemon juice and leave to simmer on a low heat. Stir to prevent any sticking

Cook down for 20 minutes and skim off any scum that settles on the surface

To test if the jam is the correct consistency, remove the plate form the freezer and spoon a little jam onto the plate. Place in the fridge to set for a couple of minutes. If the jam forms a skin and sets then it is ready to jar. If not, return to the heat and continue cooking, repeating the test every 5 minutes

Leave to sit for 15 minutes to cool slightly – this allows the fruit to settle evenly instead of floating to the top when you transfer to the jars

Spoon the jam into the sterilised jar, seal, and label with the date. The jam will keep in a cool dark place for 1 year, once opened keep in the fridge