Adapted from a recipe by Molly Wizenberg in the June 2008 issue of Bon Appetit.
• 4 pounds peaches,
• 4 cups sugar
• 4 tablespoons lemon juice
• 6 to 8 half-pint jars with screw bands and new lids (available at hardware stores or online)
Rinse, dry, and rub any fuzz off peaches. Halve, pit, and cut fruit into 3/4-inch pieces.
Combine fruit, sugar, and lemon juice in large bowl. Let stand at room temperature two hours, stirring occasionally.
Wash jars, lids, and screw bands in hot soapy water; and rinse well. Set screw bands on clean towel to dry. Place lids in small saucepan; cover with cold water and bring to simmer; turn off heat. Fill jars with very hot water.
Transfer fruit mixture to large saucepan and bring to boil over medium-high heat, stirring occasionally. Mash to thick puree with potato masher. Reduce heat to medium and boil gently until mixture begins to thicken, stirring often, about 18 minutes.
Meanwhile, prepare the pot in which you will boil the jars: in bottom of heavy large stockpot at least three inches deeper than height of jars, place metal rack or extra screw bands from canning jars to protect jars from direct heat. (Another method, introduced to me by my colleague Heather Horn, is to seat each jar in a nest of crumpled aluminum foil, about a quarter-inch thick, before placing it in the water.) Fill pot with water, cover, and bring water to boil. Reduce heat to low.