Jam using peaches (with peel or without) on the technical maturity with flavor. Cut them to half, large ones to slices, remove seeds and drop into boiling syrup (1 kg peaches, 1-1,2 kg of sugar and two cups of water), shake and remove from heat for 6-8 hours. Then cook in 3-4 stages with intermission 5-6 hours. At the end of cooking, add 3 g of citric acid per 1 kg of jam.
