This weekend I picked up a ripe half peck of peaches from the market, and was determined to make some jam. My mom clued me into using instant pectin for a fast jam. I know that might be cheating a bit, but actually for peaches I think it's perfect. I chopped up some, and put the rest in the food processor to keep it chunky. With instant pectin the fruit isn't heated, and with delicate peaches they stay intact and firm and taste really fresh and not so sweet.
It was really easy to make a few pints in about 30 minutes, and it tastes so good. Peach preserves don't seem to set up really firm like other jams, but it is still thick enough even though I was worried at first. We went through a whole pint this weekend spooning it over ice cream and english muffins, and maybe just straight from the jar. I don't think the rest are going to make it to the freezer.
Make some jam this week before the peaches are all gone, you won't regret it. If you can stir, you can do it!