Wash and finely slice around 4-5 ripe peaches, leaving the skins on. Pulse in a food processor until chunky.

Combine pulsed peaches, 1 to 1.5 cups of granulated sugar, 2 tablespoons of lemon juice, and a pinch of sea salt in a large pot. Mix until sugar dissolves.

Turn heat to medium-high and bring the mixture to a rapid boil, stirring frequently for 15-20 minutes until it thickens.

Perform a spoon test by dipping a cold spoon into the mixture. If it holds its shape, the jam is ready. If not, simmer for another 5 minutes.

Ladle the jam into sterilized jars, leaving a quarter-inch of headspace. Seal tightly but not over-tightened and cool at room temperature.