• In a large pot, fill with water and place over high heat.
• Wash peaches.
• Using a knife, add a cross to the bottom of them.
• Once it has come to a boil, add in peaches and boil for about 30 seconds.
• Move peaches to an ice water bath, then peel.
• Slice peaches at least in half to remove the pits, then place back into a pot over low-medium heat.
• Smash with a spoon, potato masher, or use an immersion blender.
• Add sugar and lemon juice and stir well.
• Simmer until the desired thickness is achieved.
• Stir in cinnamon to taste, if desired.

Canning Peach Jam

• Wash and clean jars, lids, and rings with hot soapy water. Set aside. Place jars in warm water until ready to fill.
• Fill jars using a funnel, leaving 1/4″ head space.
• Wipe the rims clean using a damp, clean rag.
• Center lid onto the jar and secure the ring to finger tip tightness.
• Gently place the jars into the water bath canner and turn heat on high, covered.
• Once the canner has come to a full, rolling boil, start the timer to 10 minutes, cover with lid, and allow the canner to work its magic.
• When the timer is up, turn off the heat and remove the lid. Allow to cool for 5 minutes.
• Using the jar lifter, lift jars out carefully and place on a towel on the counter. Leave for 12-24 hours without touching. You may hear the jars start popping as they seal. It is okay if you do not hear any popping either.
• Once the 12-24 hours are up, check the seals. If they are sealed, clean the outside of the jars and label.