Sterilize your jars and lids by boiling them in water for at least 10 minutes.

Prepare the fresh peaches by blanching in boiling water for 30 seconds, then transfer to an ice bath.

Peel, pit, and chop the peaches, then mash them in a bowl.

Combine mashed peaches, sugar, and lemon juice in a heavy-bottomed pot.

Heat the mixture over medium-high heat, stirring continually until sugar dissolves.

Simmer for about 15-20 minutes until thickened.

If needed, add fruit pectin according to package instructions.

Cook the jam for 30-60 minutes, checking consistency with the chilled plate method.

Once thickened, stir in vanilla extract.

Ladle hot jam into sterilized jars, leaving about 1/4 inch headspace, and seal.

Process jars in a boiling water bath for 10 minutes to seal.