- Peel the peaches while removing the wounded places. Cut them in half and pit them.
- Finely take the lemons zest by ranging or using a small special knife. Press the lemons and reserve their juice.
- Gather and enclose in a nouet of cotton fabric the bark of lemons cut into pieces, cinnamon, cloves, nutmeg and a small piece of red chili.
- Place the closed new nouet in the bassine, the half-pits, lemon zest and about 20 cl of water.
- Cook for about 10 min over high heat, until the peaches become translucent.
- Add the sugar and lemons juice.
- Bring to ebullition. From this moment, count the cooking time: 7 minutes with a giant sugar, otherwise 15 to 20 minutes.
- Maintain a high fire and stir often. Check the cooking by pouring a few drops on a cold plate then tip the plate. The jam must flow slowly.
- Split and then proceed to the jars, close them and return them for 1 minute, then put them back to the right to let them cool.
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