To make a single jar of peach jam, combine three to four peaches with sugar and a small amount of lemon juice, and boil the ingredients until they reach the desired consistency. Allow the mixture to cool slightly, pour it into a jar and store the jam in the refrigerator.
Consume refrigerated peach jam within 2 weeks to prevent spoilage. To make traditional peach jam with pectin, combine 4 cups of peeled, diced peaches with 2 tablespoons of lemon juice, 1/2 teaspoon of butter and one package of pectin, and bring the mixture to a boil. Stir in 5 1/2 cups of sugar after the peaches begin to boil, cook for 1 minute and ladle into sterilized canning jars. Process the jam in a hot water bath.
To make a large batch of canned peach jam without pectin, combine 10 cups of peeled, pitted, diced peaches, 5 cups of sugar and 3 teaspoons of lemon juice in a bowl. Allow the mixture to remain undisturbed for 1 hour. After an hour, place the ingredients in an enamel or stainless pot and boil the mixture for 25 minutes. As the mixture reaches the jell point, stir constantly until the ingredients reach the desired consistency. Place the mixture into sterilized jars, and process the jam in a hot water bath.