Prepare Canner

• Before you start making the jam, wash the jars in hot soapy water and add to a canner (minus the lids and collars). Cover with cold water and simmer over medium heat until the water begins to boil. Turn off the heat and leave the jars in the hot water while you prepare the peach jam. The lids and collars can be added to the hot water for a minute or two before you fasten them on the jars.
• Slice peaches in quarters and remove the pits. Chop peaches and add to a large pot. Cover with sugar, orange juice, lemon juice, and lemon zest.
• Turn on the stove to the lowest setting, to allow the sugar to slowly dissolve. Set the timer to 15 minutes.
• Once the sugar has liquified, bring the peach mixture to a full rolling boil, then cook over medium heat, stirring often, for twenty-five minutes or until thickened. 
• Skim foam, if necessary, then ladle hot jam into sterilized jars, leaving a ½ inch headspace. Remove any air bubbles by running a clean knife along the edges of the jar. Wipe rims with a damp washcloth or paper towel. Add lids and screw on the collars, hand tight.
• If you don't plan on storing the prepared preserves in the refrigerator, the jars will need to be processed in a hot water bath canner for 10 minutes, or longer based on your elevation. If you're new to water bath canning, this might be a helpful canning resource.
• Store the processed and sealed jars of peach jam in a cool, dark place and have a shelf life of up to a year. The jars that don't seal should be eaten first or stored in the fridge.