Place peaches in a heavy bottom pan. Lightly crush with potato masher
Add remaining ingredients. Stir well and bring to a rolling boil
Boil continuously for 10-15 minutes
Jam will continue to thicken after cooling. Jam will not set as firmly as traditional pectin jams do.
Divide evenly into 4-500 mL sterilized jars. Cap and cool. Keep in fridge up to 3 months