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PREPARE JARS: Run 2-3 small jars (depending on size) through the dishwasher or washed in very hot water. You will make about 1 ½ cups (480g) of peach jam.
PEEL AND SLICE PEACHES: For easy peeling, carefully drop peaches into a pot of boiling water. Boil for 60-90 seconds. Drain water and run cold water over peaches in pot. If peaches are ripe, skins will slip off the peaches with your fingers. Use small knife to peel stubborn spots if needed. Slice peaches and remove pits.
PREPARE PEACH MIXTURE TO COOK: Place peaches, sugar and lemon juice in a medium pot (mixture should only take up about ⅓ of pot so it doesn't boil over). If you are doubling the recipe, use a large pot and cook the jam a little longer. Squish the mixture with a potato masher or your hands. I like to leave some chunks of peaches.
COOK PEACH JAM: Heat mixture to medium-high heat and bring to a boil. Lower to medium heat and boil on a medium rolling boil for 17-22 minutes, stirring occasionally to prevent scorching on the bottom. Taste and adjust flavor as needed e.g. add a bit more lemon juice or sugar as you like.
STORE THE JAM: Scoop jam into jars. Cool, then cover tightly and store in the fridge or freezer.