A large bag of mixed fruit arrived with our food donation this week. Some perfectly ripe stone fruit was destined for jam. I took yellow peaches, white peaches and a couple of plumcots and chopped them up, and added sugar and a lemon, squeezed. Let mascerate overnight, and cook up. Yum.
4 pounds stone fruit
3 cups of sugar
One lemon, juices and fruit
Bring to a boil and simmer about 30 minutes, or until thickened. Can and store up to one year.