Wash the peaches well under cold water. Peel the skins and remove the pits. Chop the peaches into small pieces. Smaller pieces cook faster and create smoother jam.

Place the chopped peaches in a large bowl. Use a potato masher to mash them lightly. Do not mash completely. Small fruit chunks give the jam a nice texture.

Transfer the mashed peaches to a large saucepan. Add the sugar and lemon juice. Stir everything together until the sugar begins dissolving into the fruit.

Place the saucepan over medium heat. Stir the mixture slowly while it warms. The peaches will release juice and the mixture will begin to bubble.

Reduce the heat to medium-low. Let the mixture simmer gently for about 25 minutes. Stir often so the jam does not stick to the bottom of the pot.

Add vanilla extract and lemon zest if using. Stir well so the flavors mix evenly. These ingredients add a fresh aroma and deeper flavor.

Dip a spoon into the jam and let it cool for a few seconds. If it looks thick and coats the spoon, the jam is ready.

Carefully ladle the hot jam into clean sterilized jars. Leave a small space at the top. Wipe the jar edges and close them tightly with lids.

Let the jars sit at room temperature until completely cool. As the jam cools, it will become thicker and spreadable.

Store the jam in the refrigerator or pantry. Spread it on toast, biscuits or pancakes for a sweet homemade treat.