Combine the peach flesh and lemon juice in a large pan. Cook over a low heat, stirring regularly, using the back of your spoon to crush them into a chunky puree as you do, until the peaches begin to break down and release their juice.

Add the sugar and bring the pan to a light simmer. Allow the mixture to bubble gently for 25 minutes, stirring every minute or so. Spoon a teaspoon of the jam onto the now-cold plate and allow it to set for a minute or so. If the jam is ready, you should be able to push your finger through the jam so that it wrinkles and does not flood back into the gap. If your jam doesn’t yet do this, keep simmering, testing it every 3-4 minutes, until it gels as explained above.

Pour the jam between two warm, sterilised jars, then allow to cool completely. Store in the fridge.

To make the grilled cheese, liberally butter both sides of both slices of bread, right up to the edges. Spread one slice with the peach jam, then layer with the grated Comte, gruyère, and cheddar. Sprinkle with a pinch of salt and a grind of black pepper. Place the other slice of bread on top and gently press it down.

Heat a medium frying pan (with a lid if you have one) over a low-medium heat. Fry the sandwich for 3-4 minutes each side, pressing it down with a spatula occasionally, until the bread is golden and the cheese is melty. Flip it over carefully! If it’s browning too quickly, lower the heat slightly and put a lid on the pan. You want the bread to toast at the same speed as the cheese melts.

Slice in half with a sharp knife and eat immediately, admiring the cheese pull as you do.