Begin by peeling and dicing your peaches into small chunks. In a large pot, combine the diced peaches with the lemon juice. Cook over medium heat until the peaches are soft and begin to break down, about 10 minutes.

Once the peaches are soft, stir in the sugar and continue cooking. Keep stirring until the sugar dissolves completely, and the mixture comes to a rolling boil.

If you have opted to use pectin, add it to the boiling mixture. Stir well to ensure it’s fully incorporated.

Boil the jam for about 10 minutes, stirring frequently. This allows the jam to thicken to your desired consistency.

Once thickened, remove the pot from heat. If you’re adding vanilla extract, now is the time. Stir it in gently to combine.

Pour the hot jam into sterilized jars, leaving a bit of space at the top to allow for expansion. Seal tightly.

Allow the jars to cool completely at room temperature before transferring them to the refrigerator for storage.