How to cook
Select ripe peaches, even if they are small. Clean them from their pits and grind them in a meat grinder. Pour the peach pulp into a large tray along with the sugar, 2 sticks of cinnamon and 3 cups water.
Put the marmalade to boil on a low stove, constantly stirring. Gradually increase the heat and keep stirring.
The peach jam needs to thicken to the point where you can use a wooden spatula to make a furrow along the bottom of the tray.
Finally mix with the citric acid and a few minutes later, remove it from the heat. Remove the cinnamon sticks and pour the hot jam into jars. Allow them to cool upside down.