Gently wash and peel your peaches. Make a small X on the bottom of each peach and briefly blanch them in boiling water, followed by an ice bath, to make peeling easier.

Once peeled, chop the peaches into small, bite-sized pieces.

In a large mixing bowl, combine the chopped peaches with the granulated sugar. Stir well and allow to rest for about 10 minutes to draw out the juices.

After the resting period, add the lemon juice and pectin. Mix thoroughly, ensuring the pectin is well incorporated. The mixture should start to thicken.

Sterilize your mason jars by washing them in hot, soapy water and rinsing thoroughly.

Spoon the peach jam into the jars, leaving about half an inch of space at the top. Seal tightly with lids.

Allow the jars to sit at room temperature for about 24 hours until fully set. After that, transfer to the freezer for long-term storage.

Don’t forget to label the jars with the date!