Next, peel and puree your peaches. The easiest way to peel your peaches is to scald them first. To scald, boil water in a big pot of water. Once water is boiling drop your peaches into pot and leave them for about a minute or until skin starts splitting. Quickly remove peaches and place in a cold water bath. At this point, the peels should fall right off! Then, cut peaches in half and take out the pits. I throw my peaches right into a blender and use that to puree them.
Next, add your peaches to your sugar mixture and stir until combined.
Now, in a small saucepan combine water and pectin. Bring to a boil and stir continuously for one minute. Remove pectin mixture and add to peach/sugar mixture. Stir continuously until sugar dissolves (2-4 minutes).
Ladle your jam into your jars and your done! I always do a lot of baby jars, because they are great to give away as gifts with some warm bread or biscuits, as well as some 1/2 pint and pint jars for our freezer. Also, it is best to let your jars sit at room temperature overnight before sticking them in the freezer.
Jam will store in a refrigerator for a month or a freezer for a year. Recipe yields about 8 1/2 pint jars. Works great in recipes as well! I hope you all enjoy it as much as we do.