Peach jam for winter

Ripe peaches are thoroughly washed with cold water, take out the bones.
Put the resulting pulp in an enameled container and pour boiling water. Then cover with a lid and cook for about fifteen minutes over moderate heat until the peaches are soft.
The cooled mass is passed through a colander or sieve.
Then add sugar at the rate of 1 kilogram of sugar per kilogram of peaches.
In the same enameled container, cook the peaches already with sugar, stirring constantly with a wooden spatula and removing the resulting foam.
The approximate time for cooking jam is about 20 minutes, but it all depends on the variety of peaches.
The longer the cooking time, the thicker and darker the peach jam turns out.
We put the peach jam still hot in jars and close the lids.
The finished peach jam is stored in a cool place.
Jam prepared according to this recipe can be used not only as a delicious dessert, but also as a filling for various pies and buns.