Gather your containers: Start by ensuring that your jars are clean and dry. Plastic or glass freezer-safe containers will work well for storing your jam.
Prep the peaches: Begin by peeling and pitting the peaches. To easily peel them, you can blanch them in boiling water for about 30 seconds and then plunge them into an ice bath. This will help the skins come off effortlessly. Once peeled, finely dice the peaches and measure exactly 3 cups of diced peaches into a large mixing bowl.
Dissolve the sugar: Add 1 cup of sugar to the bowl of peaches and stir well. Let the mixture rest for about 5 minutes. Continue adding the remaining sugar gradually, stirring and allowing it to rest between additions. This process helps the sugar dissolve completely. Stir in the fresh lemon juice and allow the mixture to rest for 10 minutes. It's important to taste the mixture to ensure that the sugar has dissolved properly; if it's still grainy, don't proceed until it's fully integrated.
Prepare the pectin: In a separate saucepan, whisk together the water and pectin. Bring this mixture to a boil over medium heat, stirring constantly. Once it reaches a rolling boil, let it boil for 1 minute before removing it from heat. This step is crucial for activating the pectin, which will help the jam thicken.
Combine the mixtures: Pour the boiled pectin mixture into the bowl with the peach mixture. Quickly stir the jam for about 3 minutes; you’ll notice it beginning to thicken. If it appears overly runny, you can repeat the pectin process and add an additional half or full box of pectin as necessary to achieve the desired thickness.
Fill the containers: Once the jam reaches the right consistency, fill your prepared containers, leaving about ½ inch headspace at the top. This space is essential for expansion during freezing. Wipe the rims of the jars with a clean cloth to ensure a good seal, then cover them with lids.
Let it set: Allow the filled jars to stand at room temperature for 24 hours. This resting period is vital for the jam to set properly. If you can’t wait, feel free to dip into one of the jars right away!
Store your jam: After the resting period, store the jam in the refrigerator for up to 3 weeks or freeze it for up to 1 year. Just make sure to label your jars with the date.
