Instructions

1. Start by preparing your canning jars: sterilize them by boiling them in water for 10 minutes, or run them through the dishwasher on a hot cycle.
2. In a large, heavy-bottomed saucepan, combine the chopped peaches, granulated sugar, and freshly squeezed lemon juice. Stir well to combine.
3. Heat the mixture over medium heat, stirring occasionally, until the sugar has fully dissolved and the peaches have softened, which should take about 10 minutes.
4. Using a potato masher or an immersion blender, mash the peaches to your desired consistency—smooth for a classic jam or chunky for a more rustic feel.
5. Stir in the pectin, then bring the mixture to a rapid boil, stirring constantly to prevent sticking. Make sure to boil for exactly 1 minute.
6. Remove the pot from heat and allow the jam to cool for a few minutes before carefully transferring it to your sterilized jars.
7. Seal the jars tightly and let them cool completely at room temperature before storing them in the refrigerator. This peach jam can be stored in the fridge for up to 2 weeks.
8. For longer storage, consider canning the jam using a water bath method. To do this, process the sealed jars in boiling water for 5 to 10 minutes, then remove them and let them cool.