Preparation Steps

• Combine the chopped peaches, granulated sugar, lemon juice, and cinnamon in a large pot or Dutch oven. Stir to combine.
• Cook over medium heat, stirring occasionally, until the peaches break down and the mixture begins to thicken. This will take about 30-40 minutes.
• To test for doneness, place a small amount of jam on a chilled plate. If it wrinkles when pushed, it's ready. If not, continue to cook and test every few minutes.
• Carefully ladle the hot jam into sterilized jars, leaving about 0.5 inch of headspace. Wipe the rims clean and secure the lids.
• Process the jars in a boiling water bath for 10 minutes. Remove jars and let them cool on a wire rack for 12-24 hours. Check for a good seal.