peel and pit your peaches. Puree them but you want to leave a few small chuncks when you puree them gives the jam a little more texture. Measure out 4 cups put into stainless steel pan on med heat. Add lemon juice and sugar. Bring to a full boil stirring constantly so not to burn. Boil for 2 min. Remove from heat and add 1 pkg. powdered pectin. Return to heat and bring back to a full boil for 1 min. Place in hot jars and process. Process time is 5 min. at 10 pounds of pressure in a pressure canner.