Heat a large pot of water over high heat to boiling
Wash peaches and place in the boiling water. Blanch in the boiling water for 1 minute and remove with a slotted spoon. Immediately place in an ice water bath to cool.
Remove the peaches from the ice bath and slip off the skin of the peach with a paring knife
Pit the peaches and chop.
Working in batches, place peaches in food processor and process until just chunky
Measure 4 cups chunky peaches into a large pot or dutch oven, add pectin and lemon juice, bring to a rolling boil (a boil that can not be stirred down)
Add sugar and stir to combine. Continue to stir until mixture returns to a rolling boil. Boil and stir for 1 minute.
Remove from heat and carefully skim off foam
Place the 1/2 pint jars with lids and rings in a water bath canner and fill with clean water, Heat to boiling to sterilize and remove.
Ladle the white peach jam into the sterilized 1/2 pint jars (jelly jars) leaving 1/4 inch headspace.
Carefully clean the rims and place lids and rings on top.
Place the filled white jelly jars in a boiling water bath for 15 minutes. Remove carefully and place on clean tea towel until cool. (lids should “pop” and indent down as they cool to seal)