Your kids will have fun learning how to make jam. No canning required.

6 (8-ounce) jars or freezer containers, clean and ready
2 ½ pounds (about 8-9 medium size) ripe peaches
1 ½ cups granulated sugar
3 tablespoons freshly squeezed lemon juice
1 (1.75-ounce) package no-sugar-needed fruit pectin
¾ cup water

Peel the peaches. (You can scald the peaches for 17 seconds in boiling water to make peeling easier.) Remove the pits. Chop into small pieces, then mash in a bowl. Add the lemon juice and sugar to the peaches. In a small saucepan; whisk the pectin and the water together. Bring to a boil and boil for 1 minute. Add the boiled pectin to the peaches and stir. Stir for about 3 minutes until the mixture begins to thicken. Pour the jam into the jars leaving about ½ inch at the top. Close the tops tightly. Let set at room temperature for 24 hours. Freeze or refrigerate. Use thawed jam within a week or two.