1 kg peaches (not too soft or too hard, choose the medium soft ones), washed, peeled, pitted, sliced
2 cups sugar
Juice of 1 lemon
Layer the peaches and sugar in a saucepan overnight so the fruit leaves its juice. The following morning cook them at medium-low heat. With a spoon, remove any scum that may have formed on the top of the marmalade. Cook until the mixture reaches jam consistency.
Test the marmalade by dabbing a little on one of the cold plate. Wait for a few seconds, then push it with your fingertip. If it wrinkles, it is done:) If not, cook for 2-3 more minutes. Add the lemon juice, boil for about 2-3 minutes. Use the immersion blender to puree.
Remove the saucepan from the heat and cool for a few seconds. Pour carefully into the canning jars and seal. Store in a dark and cool place.