Sterilise the jar or jars you'll be using to store the jam. Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well.

Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes. Keep the jars warm.

Place two small saucers or plates in the freezer.

Wash and dry the peaches. Cut the peaches in half, removing and discarding the stones and stems. Cut the peaches into 2.5 cm (1-inch) chunks.

Add the peaches, sugar and lemon juice to a large saucepan and mix well. Allow to stand for 10 minutes.

Turn the heat on low and stir until the sugar dissolves, which can take 8-10 minutes.

Once the sugar is dissolved, increase the heat to a rolling boil. Boil for 15-20 minutes, stirring frequently.

Turn off heat and spoon a little of the jam onto one of your chilled saucers. Let it stand for 30 seconds to cool, then run your finger through it. If it wrinkles, it is ready.

Skim any scum off the top of the jam with a spoon.

Use an immersion blender to puree the jam.

Carefully ladle your jam into your hot jars and put the lids on immediately. Allow the jam to cool completely.