750 g hard peaches, peeled, seeds discarded, cut in medium sized chunks
750 g (3 1/3 cup) sugar
2 cups water
1/2 lemon rind
Juice of one lemon
Place the peaches, sugar and water in a large cooking pot. Cover the lid and leave overnight. The following morning cook until the sugar dissolves at medium heat. Take the peaches out with a perforated spoon and place on a plate. Lower the heat to under medium heat and cook for about 25-30 minutes until the syrup becomes heavy. Add the peaches, lemon rind and lemon juice, stir. Cook for about 7-8 more minutes.
Take the pot from the heat, remove the lemon rind and discard. Pour Peach Jam into a clean, dry and warm jar while still hot, then close the lid. Store in a dark and cool place.