I thought this would be more like fresh peaches in syrup, but my mistake, it is most certainly jam. I found it extremely sweet, and this after only adding 4 cups of sugar and the juice of an extra lemon on top of what is called for. I used a 3 litre basket of peaches, and this yielded 5 cups of sliced and pitted peaches; overall, I got 3 half-pint jars and 1 pint jar. I did have to boil the syrup quite a while (about 40 minutes) to reach temperature (you could tell it reached 220 degrees when the boiling became suddenly very rapid and highly bubbly, though I did use a thermometer too). Nice tasting jam, though I did add a cinnamon stick to the syrup for some spice. I don't know yet whether it has set properly. This will be really good on croissants!
I never heard of cutting an x to ease in peeling. Thank-you!
All I can say is YUMMY, YUMMY, YUMMY! I did cut down the sugar a tad, and used only 4 cups, and only used the juice of 1 lemon. The peach taste really shines through. Love the recipe..thanks for posting!