Our friends have a peach tree in their yard that has been producing lots of peaches. They brought some to church and I happily loaded up.
I peeled and chopped the peaches, added some sugar and lemon juice, and then started boiling away. I had 8 cups of chopped peaches and I added 4 cups of sugar. Before filling each jar with the mixture, I added 1/2 tsp. of lemon juice to each jar. I always refer to my Ball Blue Book of Canning when in doubt.
I prepared my canning set-up. The large pot to the left has boiling water ready for the water bath. The small pan in the back right has lids and rings sitting in warm water. The pan in front is simmering the jam. I put my jars into the boiling water bath, submerged, for 20 minutes.
An hour later I had 4 half pint jars of peach jam ready for the pantry. I love the beautiful color.