"The best jams are always homemade. So take your time, it's worth it. It's not difficult to make jams and they also keep for a long time. They also make a lovely gift for guests. I particularly like jams made from seasonal berries and stone fruits, whose flavours accompany me throughout the year. For me, nothing is more seductive than the velvety, fruity scent of peaches. That's why I make this delicious jam from the sexy stone fruit every year.

For 8 x 220 ml jars of peach jam you will need

2 kilos of yellow peaches 1.2 kg granulated or preserving sugar 3 lemons, juice

Firstly, peel the peaches. You can blanch them briefly before peeling so that the skin comes off more easily. Alternatively, you can use a peeler - this is quicker. Then cut the fruit in half, remove the stones and cut them into eighths before cutting them into 2.5 cm pieces. In a heavy-bottomed pan, mix the peach pieces with the sugar and lemon juice and bring everything to the boil. Always skim off any brown foam that may form. Boil everything until it reaches 105 °C, which takes about 15-20 minutes, stirring occasionally. If you don't have a sugar thermometer to hand, you can also use the following method to determine the correct gelling point: Place a spoonful of the boiling jam on a flat, fridge-cold plate and stir. Then hold the plate upright. If the jam does not flow out, it is cooked. Now pour the hot berry liquid into sterilised jars and seal them tightly. Sterilise them in boiling water for 10 minutes. Then leave to cool completely."