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1
Dice peaches. (I started with 9 pounds of peaches and was left with a little under 5 pounds.) Add peaches (or nectarines) to a pot and add sugar.
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2
Turn heat to high and bring to a boil. Let boil for 8 minutes, then turn heat to medium. Stir frequently.
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3
When peaches turn soft, I use a hand blender to puree them. You can leave some large pieces or puree them completely. Keep stirring and removing foam frequently. About 30 minutes in, add lemon juice and a few lemon seeds. Lemon seeds have pectin in them so this is a wonderful way to add pectin naturally. Keep stirring and start watching the thickness of the jam.
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4
Meanwhile, this is the time to prepare your jars. I prepare mine in the oven instead of a water bath. Simply heat oven to 320u00b0F, place jars on a baking sheet, and in the oven for 10 minutes. Meanwhile, put the lids in a bowl of hot water. After 10 minutes, place the lids on a clean paper towel and take jars out of the oven.
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5
After 50 minutes or so, the jam should be ready. I do a spoon test: I spoon a bit of the jam and let it cool for a couple of minutes on the spoon. Then, I let it drop onto a plate and observe the thickness. Take into consideration that the jam will keep thickening as it cools in the jars. Once you have the desired thickness, turn the heat off.
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6
Add the hot jam into the hot jars, leaving 1 cm of head space, and cover with the lids. Let the jars sit on the kitchen counter for the night to seal.
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7
Check the jars to make sure they are sealed and tighten the rings before putting away. If you find a jar that didn't seal properly, place it in the refrigerator. It will last forever.
