Start by peeling and chopping your peaches. Removing the skin ensures a smooth texture in your preserves.

In a large saucepan, mix the chopped peaches, sugar, lemon juice, and optional cinnamon and vanilla. Let sit for about 10 minutes to allow the sugar to draw out juices.

Place the saucepan over medium heat and stir occasionally. Heat helps dissolve the sugar and release the peaches' natural juices.

Once bubbling, mash the peaches using a potato masher to achieve your desired consistency.

Reduce heat and simmer for 20-30 minutes until the mixture thickens, stirring occasionally.

Test for doneness by placing a spoonful on a cold plate and refrigerate for 1 minute. If it holds shape and wrinkles when pushed, it's ready.

Use a jar funnel to pour hot preserves into sterilized jars, leaving 1/4 inch headspace.

Wipe rims clean, seal with lids, and for long-term storage, process in a water bath canner for 10 minutes.