Step 1

Prepare the boiling water canner. Put the canning rack on the bottom of a large pot, then heat the jars in simmering water until ready to use. Wash the lids in warm soapy water and set aside with the bands until you are ready to use them.

Step 2

To peel the peaches, blanch them in boiling water for about a minute, then transfer them to a bowl of cold water. When they are cool enough to handle, use your fingers to remove the skins.

Step 3

Cut the peaches in half and remove the seed. Roughly chop them and put them into a pot, then use a potato masher to crush them up.

Step 4

Add the lemon juice, water, and optional sugar, honey, or sugar substitute to the pot with the peaches. Gradually stir in the no sugar pectin.

Step 5

Bring the mixture to a full rolling boil that cannot be stirred down. Boil hard for one minute, stirring constantly. Remove from the heat, and skim any foam off the top if necessary.

Step 6

Using a jar lifter, lift one jar and place it on a towel or wooden cutting board. Ladle the hot jam into a hot jar using a canning funnel. Leave 1/4 inch of headspace at the top (the headspace measuring tool helps). Remove any air bubbles and wipe the jar rim.

Step 7

Center a lid on the jar and apply the band, adjusting to fingertip tight. Place the jar into the boiling water canner, then repeat the process until all of the jars are filled.

Step 8

Process the jars for 10 minutes, adjusting for altitude. Turn off the heat, remove the lid, and let the jars sit in the canner for 5 minutes.

Step 9

Remove the jars with the jar lifter and let them cool for 12-24 hours. Check the lids for a seal, they should not flex when the center is pressed.