Peel, core, and cut the fruit in small squares.
Combine all ingredients in a large pot (stainless steel or copper are best – non-reactive material).
Bring the peaches to a boil and keep them at a simmer for at least 30 minutes until the peaches are thicker.
Test it by dipping the spoon into the reduction, let the spoon cool, and run a finger on the back of the spoon. If the jam is staying in place, the jam is ready.
Place in clean and sterile canning jars. Closed the lid, and let it cool.
To keep for longer than 3-6 months, you may have to cook the filled jars in a water bath for 10 minutes.