In a heavy saucepan, combine all the ingredients. Bring to a gentle boil, stirring frequently. Attach a candy thermometer in the centre of the pan and simmer until the thermometer reads 103 °C (218 °F) or until the jam sets on the test plate. Skim carefully and stir frequently while cooking.
Pour into sterilized jars. Let cool and refrigerate for about 3 weeks. (For longer storage, keep frozen.)
To easily peel peaches, score an X with a knife at the base of the fruit. Place into boiling water for 30 to 60 seconds and then in ice cold water. The skin will easily peel away.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.