• Please note that the exact yield can vary slightly depending on how much the jam is reduced during cooking and the water content of the peaches.
• You can peel or not peel the peaches. I didn't peel the peaches and that's why the jam is reddish in color
• Use a peeler to peel the skin. Cut around the stone to get the flesh and cut into cubes
• Place the peach cubes with sugar in a saucepan and toss and let it sit for about 30 minutes. The sugar helps to macerate the peaches.
  
• Put this on the stove and turn on the stove to medium. Add lemon juice. Let it cook until sugar melts and then lower the heat a bit to let it cook until the mixture is reduced and thickens, this may take about 30-40 minutes
  
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• Use an immersion blender to puree the peach mixture if you prefer a smoother texture

Test the jam consistency:

• You can test the consistency by using instant-read digital thermometer to check the temperature. When it has reached 220 F (104 C), the jam is done cooking.
  
• If you don't have a thermometer, Dip a clean, cold spoon into the jam and lift it out. Let the jam on the spoon cool slightly. Turn the spoon sideways and watch how the jam falls off. If the jam runs off the spoon in a thin, liquid stream, it needs more cooking. If it drips off slowly in a thicker sheet or forms a gel-like drop that hangs off the edge, the jam is done.

Thicken the jam with agar agar:

• Mix agar agar with 1 Tbsp of water and then pour into the jam mixture and turn the heat to medium-low and keep stirring and let it cook for another 5 minutes until the agar agar dissolves. If the agar agar doesn't dissolve, the jam won't gel properly
  
• It may still seem runny when it's warm, but it thickens considerably when it cools down and after you put it in the fridge too. So keep that in mind.
  
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Storage:

• Let the jam mixture cool down completely and then store in a clean sterilized jar and it can keep for 2 weeks in the fridge, 6 months in the freezer