We started with slightly over 8 pounds of Michigan peaches, and it took us about 3 hours to blanch, peel, chop, cook, jar, and clean. Not too shabby, considering the tiny kitchen we have. Zach and I teamed all the little tasks. We had all burners going at once, and used all the big pots we owned. Now we hopefully have peach jam to last us through next summer.
Big fresh yums.