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Wash the peaches thoroughly. You can choose to peel them for a smoother texture, but it’s not required. Take out the pits and cut the peaches into small pieces.
Place the peaches, sugar, and lemon juice in a large saucepan. Stir everything together and let it sit for about 15 minutes.
Set the heat to medium-high and allow the mixture to come to a gentle boil. Stir frequently to prevent burning. Once it begins to boil, lower the heat to medium-low and let it simmer for 25 to 35 minutes.
To check if your jam is ready, place a small spoonful on a cold plate and run your finger through it. If it leaves a line and doesn’t immediately fill back in, it’s done.
Once the jam is thick enough, remove from heat and carefully ladle it into sterilized jars. Leave a little headspace at the top, seal tightly, and let the jars cool completely at room temperature.