It’s peachy keen when we find our favorite summertime fruit in abundance, but what happens when the divas overdo it at the weekly farmers’ market?

Our gal pal from South Carolina (“where peach is king!” says she) sent us gobs of recipes from the “Old 96 District Peach Off,” which inspired us to come up with our own easy, gooey jam.

This isn’t about canning and preserving dozens of jars — but a sweet way to appreciate the taste of summer each morning on a crisp muffin or thick slice of whole-grain toast. Or just savor on a spoon right out of the jar.

Makes about 4 cups

6 large ripe peaches (about 4 pounds)

11/2 cups sugar

Peel and pit peaches; cut each half into 6 wedges and toss in a large bowl with the sugar.
Place in a heavy-bottomed, 3-quart saucepan and bring to a boil over high heat, uncovered, then lower to simmer and cook until fruit ‘melts’ into liquid, stirring occasionally, about 45 minutes. It may be runny, but will firm up in the fridge.