• Wash peaches well and cut into quarters, leaving the skin on and removing the pits.
• Place peaches in a large non-stick cooking pot with lemon and sugar. Leave the peaches to sit for 2-3 hours at the minimum, overnight is ideal.

Cooking the Peaches

• Place the pot on the stove top and begin to saute over low heat. Stir with a wooden spoon occasionally. Once the peaches appear mushy and soft (after about 30 minutes), use a hand blender and blend the peaches in the pot.
• Place your pot of mashed peaches on medium-high heat and cook for 30 minutes.
• After 30 minutes, stir pectin into 1/4 cup of room temperature water and add to the peaches. Stir in with a wooden spoon. Continue cooking for another 30 minutes.
• When the peaches appear thick, grab a spoon to taste. If not sweet enough, add more sugar and stir.
• Sterilize Jars and lids.

Finishing

• Pour the hot jam into the hot jars, leaving about 1 inch headspace at the top of the jar. Avoid getting jam on to the jar rims and if needed, wipe jar rims (outside only) with a clean cloth. 
• Tap the side of the jar gently to release any air bubbles then seal the jar with a lid and losely placed ring. Place jars into the oven at 220F on a baking sheet for 30 minutes for a better seal. 
• Remove the jam jars from the stove and place of a dishcloth lined surface (such as your counter). Cover with another dishcloth to help keep the jars warm a little longer. Let rest overnight.
• The next day check if the jars are sealed properly by pushing down the center of each lid. If you hear a clicking sound it means the jar is not sealed well. Place any jars that are not sealed properly in the fridge to enjoy within 7-10 days.