Wash, peel, and pit the peaches. Chop them into small pieces and place in a large pot.

Add sugar and lemon juice to the pot with the peaches. Stir well and let sit for 10 minutes.

Add pectin and bring the mixture to a boil over medium-high heat, stirring constantly.

Once boiling, continue to cook for 10-15 minutes until the jam thickens.

Sterilize canning jars and lids in boiling water.

Using a ladle, fill each jar with the hot peach jam, leaving about ¼ inch of headspace.

Wipe the rims of the jars with a clean cloth, place the lids on, and screw on the rings until fingertip tight.

Process the jars in a boiling water bath for 10 minutes.

Remove jars and let cool completely before storing.