Scald peaches with boiling water and rinse. Skinning and pitting. Dice the peaches. Weigh out 900 g of pulp. Mix the peaches, campari and preserving sugar well in a large saucepan. Bring everything to the boil over high heat, stirring constantly. Then simmer for at least 3 minutes, stirring constantly. Immediately fill the jam to the brim in prepared twist-off glasses. Seal and let cool upside down. Shelf life 9-12 months.