Start by sterilizing your 8 half-pint canning jars and lids in simmering water for 10 minutes.

Score the peach skins with an 'X', blanch for 30 seconds, then peel and crush to 4 cups.

Measure 5.5 cups of granulated sugar and set aside.

In a pot, combine peaches, lemon juice, and pectin. Stir well and add butter if using.

Bring the mixture to a rolling boil and then stir in the sugar all at once, boiling for exactly 1 minute.

Skim off any foam from the surface of the jam.

Fill the sterilized jars with jam, leaving 0.25 inches of headspace, and wipe rims.

Process jars in boiling water for 10 minutes and ensure they are sealed properly.

Let the jars cool for 5 minutes then leave at room temperature for 12-24 hours.

Check seals by pressing the center of the lid; store properly.