Start by selecting fully ripe peaches; you'll need enough to yield 4 cups when chopped. Begin by peeling and pitting the peaches, then finely chop them.

In a large stainless steel saucepan, combine the chopped peaches with freshly squeezed lemon juice. Mix gently.

Gradually stir in granulated sugar to the peach and lemon mixture. Let this mixture sit for about 10 minutes.

Place the saucepan over medium-high heat and bring the mixture to a rolling boil while stirring continuously for approximately 5-7 minutes.

Once boiling, add pure vanilla extract, stirring well. Keep boiling for an additional 1-2 minutes.

Add the liquid fruit pectin and stir it in quickly. Return to a hard boil for exactly 1 minute.

Remove the saucepan from heat and skim off any foam on the surface using a spoon.

Ladle the hot jam into clean, sterilized jars, leaving a 1/4 inch headspace. Wipe the rims of the jars.

Prepare a water bath and process the filled jam jars for 10 minutes.

Remove the jars from the water bath and allow them to cool completely at room temperature.