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PdfPrep the peaches: Blanch fresh peaches in boiling water for 30-60 seconds, then shock in ice water to peel easily. Pit and chop or pulse in a food processor for your desired chunkiness. Lightly mash for better integration.
Add to the pan: Attach the kneading blades. Add ingredients to the baking pan in the order recommended in your manual (typically liquids/fruits first, then dry ingredients like sugar and pectin).
Select course: Place the pan in the machine, close the lid, plug in, and select the JAM course. Press START. The cycle is ~1 hour 20 minutes.
Finish: When the cycle ends (it beeps), carefully remove the hot pan. Stir in any optional post-cook add-ins like sriracha. Pour the hot jam into sterilized jars or a heat-resistant container. Let it cool, then refrigerate. It thickens more as it cools.
Storage: Refrigerate for 3-4 weeks (or longer if properly canned). It also freezes well. For longer shelf life, water-bath can the jars following standard canning guidelines.