Fresh peach jam can easily be made at home to enjoy all year round. Ripe Summer peaches, sugar, lemon, and pectin quickly turn into a delicious jam with no canning required.
Place diced peaches, sugar, lemon juice, and vanilla extract in a medium pot; bring the sugar mixture and peaches to a boil. Reduce the heat slightly and cook for 3 minutes, stirring constantly.
Sprinkle in the fruit pectin, stirring until dissolved and continuing to boil for 1 minute. Reduce the heat to low and stir for 1 more minute.
Pulse the jam in a food processor until desired consistency is reached. You can make it as chunky or smooth as you like.
Ladle the jam into canning jars, and leave clearance from the top to seal the lids.
Cool the jam in the jars for 1 hour without the lid.
Seal the jars with the lids and allow them to sit on the counter for 24 hours at room temperature. Refrigerate for up to one month or freeze for 1 year. Makes 3, 8-oz. containers.