Wash, peel, and pit your peaches.

Chop into small pieces, about 1/2-inch cubes.

Optionally, mash slightly for a smoother jam or leave chunks for a chunkier texture.

In a large saucepan, combine:

Chopped peaches

Honey

Lemon juice

Lemon zest (if using)

Cinnamon or ginger (optional)

Stir gently to combine.

Bring the mixture to a gentle boil over medium heat.

Reduce heat to medium-low and simmer, stirring frequently to prevent sticking.

Cook until the mixture thickens, about 25–30 minutes.

Tip: If using pectin, follow the package instructions. Typically, stir in at the beginning or after the jam reaches a boil to ensure proper gel formation.

Spoon a small amount onto a chilled plate.

If it wrinkles when pushed with your finger, it’s ready.

If too runny, continue simmering for a few more minutes and test again.

For a smoother consistency, use an immersion blender or strain through a fine mesh sieve.

For chunky jam, skip this step and enjoy the texture of fresh peaches.

Sterilize your jars by boiling them in water for 10 minutes or using a dishwasher with a hot cycle.

Carefully ladle the hot jam into jars, leaving 1/4-inch headspace.

Wipe rims clean and seal with lids.

Place jars in a boiling water bath for 10 minutes to ensure safe preservation.

Remove jars carefully and let cool completely.

Store in a cool, dark place for up to 6 months. Refrigerate after opening.