Peach jam with chili pepper

Ingredients:

• 800 g ripe peaches (5-8 pcs.)
• 3/4 cup sugar
• 1 red Fresno pepper, seeded and finely chopped
• A pinch of salt
• 2 tbsp. golden syrup

Preparation:

1. Bring a large pot of water to a boil. Make a cross-shaped cut in the bottom of each peach and plunge them into the boiling water for 1 minute. Transfer them to a bowl of ice water to cool; drain and peel the peaches. Or, if the peaches are firmer, peel them with a vegetable peeler.
2. Slice the peaches. Combine them in a medium saucepan with sugar, salt, and chili pepper. Stir and let sit until the sugar dissolves and the liquid becomes syrupy, 10-20 minutes.
3. Add the syrup to the saucepan and bring to a boil over medium heat. Reduce the heat and simmer the jam, stirring frequently and skimming off any foam, until the peaches are soft and the juices have thickened, about 15 minutes. Gently mash any large peach chunks. Remove the jam from the heat and let it cool to room temperature, stirring occasionally, for about 1 hour.
4. Transfer the jam to a jar or container, seal tightly and refrigerate for 1-2 hours until completely cool and set. Store in the refrigerator for up to 2 weeks.