Peel, pit, and dice the peaches, then place them in a large pot. Use a potato masher or fork to crush the peaches until they reach your desired consistency.

Stir in the lemon juice and pectin, making sure everything is evenly mixed.

Set the pot over medium-high heat and stir constantly as the mixture heats up. Bring the peach mixture to a boil.

Add the sugar all at once and stir until it’s completely dissolved.

Return the mixture to a full rolling boil and let it boil for 1 minute, stirring the entire time to prevent sticking.

Remove the pot from the heat and carefully skim off any foam that may have formed on the surface.

Pour the hot jam into clean mason jars, leaving about ¼ inch of space at the top. Wipe the rims clean, then seal the jars with their lids.

Allow the jars to cool to room temperature before storing them in the refrigerator for up to 3 weeks or in the freezer for up to 6 months. Enjoy!