Prep the peaches: peel, pit, and chop. No drama—just slice and dice until you have a cheerful peachy mess.

Cook the fruit: In a heavy pot, add peaches and a splash of water. Simmer until the peaches are tender and easy to mash. Stir occasionally and resist the urge to text while you simmer—peachy focus, friends.

Mash and strain: Mash the fruit to your preferred texture. If you want no chunks, push through a fine sieve. If you love texture, leave some lumps for personality.

Sweeten and acidify: Return the puree to the pot. Stir in sugar, lemon juice, and zest. Bring to a gentle boil, then simmer until the mixture thickens to jelly consistency. This is the moment you pretend you know what “gel point” means.

Add pectin: If using pectin, whisk it in according to the package directions. Bring back to a boil and then simmer for a minute or two until it thickens. Don’t wander off—watch it like a hawk.)

Test and jar: Do a gel test on a cold plate: run a spoon across and see if it wrinkles. If not, cook a bit longer. Ladle into sterilized jars, wipe rims, seal, and process in a hot water bath if you’re extra organized.