Gather your mise en place. Collect all ingredients and equipment before beginning.

Wash the peaches.

Remove pits and Food cut into small blocks or squares. Make sure they are all roughly the same size!dice peaches into small pieces.

Juice the lemon.

Measure the remaining ingredients.

Sanitize mason jars by washing them and bringing a large pot of water to a boil. Add the jars carefully and sanitize for 10 minutes in boiling water. Remove carefully and set on a clean dish towel.

Remove the lids from the mason jars and place them in a pot of hot water (not boiling) to soften the seals.

Combine peaches, sugar, lemon juice, and vanilla in a large pot.

Bring the mixture to a simmer over medium heat.

Cook for 20 – 30 minutes, stirring frequently to prevent scorching.

Use a potato masher to break down larger pieces of fruit if desired.

Continue cooking until the jam thickens and reaches a temperature of 220°F.

To test the jam, place a small spoonful on a chilled plate. If the surface wrinkles slightly when pushed with your finger, the jam is ready.

Carefully ladle the hot jam into sanitized jars, leaving 1 centimetre of headspace.

Wipe the rims of the jars clean with a damp cloth.

Place the lids and rings onto the jars and tighten until fingertip tight.

Carefully remove the jars and place them on a clean dish towel.

Allow the jars to cool undisturbed for 12 – 24 hours.

Check that the lids have sealed properly before storing.

If jars are not properly sealed, place the filled jars into a boiling water bath, ensuring the jars are covered by at least 2 – 3 centimetres of water.

Process for 10 minutes.