Sliced Peach Jam (south Africa)

Halve, peel and stone the peaches. Soak them in salted water for a few hours to prevent discolouring. Drain. Slice the peaches 3 - 5 mm thick and place them in a large heavy-based saucepan. Add the water and poach the peaches, covered, for about 10 minutes, or until just soft. Add the warmed sugar and lemon juice and stir until the sugar has dissolved. Boil, uncovered, until the peach slices are shiny and the syrup is thick. Pack in hot, dry, sterilized jars and seal immediately.