1. Rinse 6 containers and lids with boiling water. Dry thoroughly.
2. In a blender, pulse 3 cups peaches about 5 to 10 times, or until well pureed.
3. In a large bowl, pour in the peaches and stir in 2 Tablespoons lemon juice and 4 ½ cups sugar until well combined. Let sit 10 minutes.
4. In a small saucepan, mix the fruit pectin and ⅔ cup water. Stirring constantly, bring to a boil over medium-high heat 1 minute. Pour over the peaches and stir. Let rest 3 minutes.
5. Carefully pour the jam into containers, leaving about 1/2 inch from the top. Wipe off the edges of the containers and immediately place the lids on top.
6. Let sit at room temperature 24 hours so the jam can set. Refrigerate 3 weeks or store in the freezer up to 1 year.
