Recipe slightly modified from the Peach Pie Preserves recipe found here
8 cups of peeled, sliced peaches
5 Cups sugar
2 1/2 tablespoons lemon juice
1 teaspoon vanilla extract
Combine the peaches and 2 cups of sugar in a large pot over medium heat for about 25 minutes, stirring occasionally. When peaches are soft enough to crush against the side of the pot with a spoon, stir in the remaining ingredients. Mix with a potato masher if you like your jam chunky, or if you’re like me and prefer your jam smoother, blend with a blender or food processor. Cook over medium heat another five to ten minutes until jam thickens to desired consistency (test by putting a small spoonful on a plate and allowing to cool), stirring regularly to avoid burning.
Pour into sterilized glass jars (follow manufacturer’s instructions for sterilizing jars and lids) and process in hot water bath for 10 minutes. Makes about 8 half-pint jars of incredibly delicious jam.
Add 1 teaspoon cinnamon to jam if desired (or try some other combination of your favorite spices)