Peel the peaches

Bring a pot of water to a gentle boil. Score a small “X” on the bottom of each peach, then carefully drop them into the boiling water for 30–60 seconds.

Remove and immediately place them in a bowl of ice water. The skins should peel off easily with your fingers or a small knife.

Pro Tip: Blanching makes peeling way faster—especially if you’re working with a big batch.

Cut the peeled peaches in half, remove the pits, and dice them into small chunks. You should end up with about 4 cups.

Add peaches, sugar, and lemon juice to the saucepan

Place your chopped peaches into a saucepan, then add the sugar and lemon juice. Stir everything together to combine.

Turn the heat to medium and stir often as the sugar dissolves and the mixture begins to bubble.

Pro Tip: Stir gently but regularly at this stage to avoid burning the fruit or sugar at the bottom.

Use a potato masher to gently break down the peach chunks while the mixture simmers. Stop when it reaches your ideal consistency.

If you prefer a more uniform texture, you can use an immersion blender right in the pot—just be careful of splatters!

Pro Tip: Do this off the heat and in short bursts to avoid over-blending or creating foam.

Continue cooking the mixture on low to medium heat for about 20–30 minutes, stirring frequently. You’ll notice it starts to thicken and the bubbles get glossier.

Pro Tip: The jam is ready when it clings to the back of a spoon and slowly drips off.

Optional: Stir in vanilla extract

If using, add the vanilla once the jam is thickened and remove from heat. Stir it in well for an extra depth of flavor.

Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of space at the top. Wipe the rims clean and seal with lids.

Let the jars cool at room temperature. Store in the refrigerator for up to 3 weeks—or freeze for longer storage if you're not canning.