A few days ago we went peach picking, and I turned 1 pound of those peaches into a very simple refrigerator jam.  It made 2 full half-pint jars and took less than an hour.

1 lb. fresh peaches

1 cup sugar

1/8 tsp. citric acid (or 2 Tbs. fresh lemon juice.

Chill a spoon in the freezer.  Clean 2 half-pint jars.

Turn about half of the peaches into peach nectar in a food processor or blender, and cut the other half into smallish pieces.  Put the peaches in a heavy-bottomed medium saucepan with the sugar and citric acid.  Bring to a boil and reduce to a simmer for 15-25 minutes, stirring periodically.  When the jam has thickened slightly, put a small quantity on the chilled spoon and tilt the spoon to see how thick it has become.  If it seems runny, cook a bit longer and then retest.  The jam will thicken as it cools.  Using a canning funnel fill the half-pint jars.  Allow to cool fully before covering and storing in the refrigerator.