Two Ingredient Peach Jam

Wash, peel and purée the peaches. You want 4 1/3 cups of peach purée.
Combine 1 cup peaches and 1 cup sugar in a large stock pot. Bring to a boil, stirring constantly, for 4 minutes, or until the sugar dissolves.
Repeat step #2 three more times, until all puree and sugar has been used.
Remove jam from heat and let sit for about 10 minutes.
Skim any foam off the top of the jam in the pot.
Pour the jam into a 9″x13″ cake pan, cover, and let stand for 3+ hours. As it cools, it will begin to set.
Using a jar funnel, pour the jam into jars.
Be sure to leave about a 1/2-inch gap at the top of each jar to allow for expansion in the freezer.
Wipe the top of each jar with a wet towel or rag, place the lid on and tighten the band.
Place in the freezer for use at a later time.
You can also process and can the jam if you prefer.

Recipe adapted from FlourOnMyFingers.com