Step 1

Add peeled and chopped peaches to a saucepan along with lemon juice and calcium water.

Step 2

Bring to a boil and simmer for about 5 minutes.  Give them a quick mash with a potato masher until they're at the desired consistency.

Step 3

In a separate container, mix the sugar and Pomona's pectin powder.  It's important to mix the sugar and pectin before adding them to avoid clumping.  If you're using honey, mix the pectin into the honey.

Step 4

Add the sugar and pectin mixture into the cooking peaches, stir well and simmer for another 2 minutes.

Step 5

Ladle peach jam into prepared canning jars and water bath can for 10 minutes for half pints or 15 for pints.  Or, simply store in the refrigerator.