This peach jam recipe will allow you to be eating your own jam well into the winter season.
Prepare jars for canning by washing, rinsing and boiling canning jars for 15 minutes (about 6 medium-sized jam jars).
Cut peach slices into 1 inch chunks.
In large saucepan, stir together peach chunks, lemon juice and sugar over medium-high heat.
Cook and stir until sugar dissolves and peaches start to breakdown, about 10 minutes.
Using a hand-held mixer, blend mixture slightly and in parts so that some is pureed and there are only small chunks of peach.
Ladle peach mixture into hot jars, leaving 1/4 inch of space at the top of each one.
Wipe rim and add lid and band, using finger to tighten.
Process for 10 minutes in boiling water canner.
Remove and set aside for at least 24 hours before eating.