Prep the peaches: Wash each peach and remove the skin with a peeler. Then cut off the flesh of each peach from their pits. At this point simply cut up the flesh of the peaches into either medium or small sized chunks depending on how chunky you prefer.

Macerate the peaches: Place the chunks of peaches in a large pot along with the sugar and lemon juice. Mix everything together and let it sit for 30 to 45 minutes. The sugar will macerate the fruit by drawing out its juices, so don’t skip this step.

Cook the preserves: Place the pot over high heat and let it come to a boil. Then reduce the heat and let the mixture simmer for roughly 40 to 50 minutes, making sure to stir every couple of minutes. However, it might take longer than 50 minutes, you will know that it is ready when the mixture sticks to the back of a spoon. Also, be mindful that it will thicken after it cools and sets up.

Once the preserves have cooked and become thick to your liking, quickly turn off the heat and transfer the mixture to jars. Then you can either store these jars in your fridge for up to 1 month, or you can properly can them for long term storage.