Sterilize your jars by boiling them in water for 10 minutes and let them drain upside down.

Wash, peel, and chop the fresh ripe peaches into ¼ inch pieces; place in a mixing bowl.

In a large pot, combine chopped peaches, sugar, and lemon juice. Stir over medium heat until sugar dissolves.

Bring the peach mixture to a rolling boil over medium-high heat, stirring frequently for about 10-15 minutes.

Perform the 'plate test' to check if the jam is ready by ensuring it holds shape without running.

Ladle hot peach jam into sterilized jars, leaving ¼ inch headspace and wipe rims clean.

Allow jars to cool at room temperature for 1-2 hours, ensuring seals are secure before storage.