Step 1

Peel and chop peaches.

Step 2

Toss chopped peaches in lemon juice to prevent browning.

Step 3

Place the peaches and lemon juice in a deep, heavy-bottomed saucepan.

Step 4

Add the pectin (but not the sugar) and bring the mixture to a boil. Cook 2-3 minutes, mashing the peaches for a smoother preserve or leaving them whole for a chunky peach jam.

Step 5

Add the sugar and stir to incorporate. Return the pot to a boil and cook for 1 minute, stirring to distribute heat.

Step 6

Turn off the heat and ladle the finished peach jam into jars, leaving 1/4 inch headspace. Cap with 2 part lids.