Prepare 4 500ml jars as outlined in this post.. Simmer lids over low heat, do not boil.
Meanwhile, bring a large pot to boil and fill a large bowl with ice water. Wash and cut peaches in half, removing stones. Pop, about 6 at a time, the peaches into the boiling water. After 60 seconds remove with tongs to the bowl of iced water. After they have cooled enough to handle, remove, dry and the skins should slide right off.
Chop the peaches into small bits, appropriate for jam.
Combine the peaches and sugar in a large pot and stir to mix thoroughly. Bring to a boil over high heat, stirring frequently. I never left the jam unattended.
Once the jam begins to boil, whisk in the cinnamon, nutmeg and lemon juice with zest. Whisk well, so that the spices don’t “clump” in the pot. You could exchange the cinnamon and nutmeg for any other spice you would like to try.
As the jam thickens and approaches 220° F (ideal temperature when jam sets) the foam will begin to clear and look like this. Jam starts to stick to the bottom and drips in thick strands off the spatula.
The length of time this takes will vary, depending on the water content of your berries. It can take 15-20 minutes or much longer. It’s best to watch for the temperature using an instant read thermometer and easier to look for the thickness of the jam.
Once the jam is set add the liquid pectin. Bring back to a boil and continue to boil for another 5 minutes. Remove from heat.
If you wish to have a smoother jam, this is where you can use an immersion blender to process some of the chunks of peaches. This is all personal preference.
Remove the pot from the stove and ladle the jam into hot jars, leaving 1/4 ” head-room at the top. Then wipe tops of jars clean and top with hot lids. Finger-tip tighten bands, submerge upright and cook in boiling water bath for 10 minutes.. longer depending upon your altitude.
Once cooked, remove to a wire rack to cool and follow the steps written above.