Step 1

In a medium saucepan, combine the diced peaches, sugar, lemon juice, vanilla, and water. Bring the mixture to a vigorous boil. Once boiling, reduce the heat slightly and cook for about 3 minutes, stirring continuously.

Step 2

Gradually sprinkle in the fruit pectin while stirring, ensuring it dissolves completely. Allow the mixture to continue boiling for an additional minute. Then, lower the heat and stir for another minute.

Step 3

Use a potato masher or an immersion blender to mash the mixture to your preferred consistency.

Step 4

Carefully ladle the hot jam into 8-ounce glass canning jars, ensuring to leave a 1/2-inch space from the top of each jar.

Step 5

Let the jam cool for about an hour before sealing the jars with their lids. Place the jars in the refrigerator overnight to allow the jam to set and solidify.