Peaches need to be peeled and cut into slices. I must say, I from the rind not been cleaned, just well rubbed, to avoid lint. And best of all take a very ripe and soft - more juice will be. Cover the slices with sugar and let stand for 1 hour.

After an hour, when the peaches start to let the juice, put them into the fire. I was probably all of 3 hours and the juice was still a little bit, and sugar is almost dissolved (very much solid peaches caught). So I had to pour another 50 ml of water.

Our bring to the boil, wait until the sugar has dissolved, and remove the foam. Once the foam is gone, add the cinnamon on the tip of a knife, I'd say somewhere between 0.2-0.25 of a teaspoon, but this is a who cinnamon love (I love, therefore he cast 0.25 of a teaspoon), and pour in the cognac. Here this kind of jam is in the process of cooking with all ingredients. In the original recipe it says that you need to cook 20 min. But peaches, in my opinion, during that time half still raw, so I cooked about one hour (but I had a hard fruit, soft and ripe, I think cook faster). After that pour jam in sterilized jars and seal them with a lid.