Ingredients
2 ounces dried peaches, chopped (about 1/3 cup)
1/2 cup boiling water
1 pound fresh peaches (3 medium), cut into a 1/2-inch dice (3 1/2 cups)
8 ounces sugar (1 cup, 2 tablespoons)
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
Preparation
Place a few small plates in the freezer. Place dried peaches in a small bowl; add boiling water and let stand until plump, about 20 minutes. Drain, reserving liquid. Blend reconstituted peaches and 2 tablespoons liquid in a small food processor (or with an immersion blender) until smooth; if necessary, add more liquid, 1 tablespoon at a time, until you have a smooth purée.
In a heavy saucepan, stir together fresh peaches, dried-peach purée, sugar, lemon juice, and salt. Bring to a boil over medium-high heat, stirring and mashing lightly with a potato masher until sugar has dissolved. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 8 to 9 minutes. Remove from heat.
Remove a plate from freezer; drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes, then nudge edge of jam with a finger. If jam is too thin and spreads, return it to a boil, re-testing with plates in freezer every minute, until it doesn’t.
Transfer hot jam into clean jars; let cool completely. Cover and refrigerate until ready to use, up to 2 weeks.
