In one large bowl, measure the finely chopped peaches into the bowl and add the lemon juice. Stir.
In another bowl measure the sugar.
Combine the sugar with peach mixture and stir to moisten the sugar.
Let stand 10 minutes for juice to form.
After 10 minutes, add the pectin a little at a time and stir until all pectin is added. This will help avoid clumping.
Stir the mixture for 3 minutes to dissolve the sugar.
Spoon into clean freezer containers.
Let sit at room temperature for 30 minutes until set. Then refrigerate up to 3 weeks or store in the freezer up to 1 year.
Video
Notes
This recipe only works with instant jam. I use Ball Freezer Pectin. If you are using a different pectin you may need to cook the pectin before adding it to the sugar and peaches.