• If working with fresh peaches, cut the peaches in quarters and remove the pits. Carefully peel off the outer peels and discard. Then place the peach wedges in a large food processor. If working with frozen peaches, simply thaw the peaches until they are soft and place them in the food processor.
• Pulse the peaches in the food processor until they are mostly mashed, but some chunks still remain.
• Measure 4 ½ cups of the peach mash in a large 6 to 8 quart pot. (It’s important to use a tall pot because the peach jam will boil up quite a bit at first.)
• Add the fruit pectin and lemon juice into the pot. Stir and turn the heat to medium-high. Bring the peach mash to a boil.
• Once boiling, add in the sugar, salt, and cinnamon. Stir well and boil for 2 minutes. Turn the heat off and allow the peach jam to cool for a few minutes. Skim the foam off the top of the jam and discard. Then pour or scoop the jam into jars. (We used eight 8 oz jars.)
• Screw the lids on tight. You can now either store the jam in the refrigerator for up to six weeks, freeze the jars of jam for up to a year, or can the jars in a hot water bath so they are shelf stable. Note, if placing the jars in the freezer make sure to leave 1 inch of space at the top of each jar for expansion.

To Can the Jam -

• Place a large pot of water over high heat and bring to a boil. Make sure your jars are sterilized before filling. (Dunk them in the hot boiling water if needed.) Fill each jar with jam up to 1/4 inch from the top. Screw the lids on tight, and gently lower each jar into hot boiling water to process for 5 minutes. Then use canning tongs to carefully lift the jars out of the water and cool to room temperature before storing. Properly canned jam will stay fresh for at least one year.