I am really into jam right now. Actually, more into making it than eating it to be honest.
I did make some strawberry jam a few months ago without pectin. This works very well, but I still prefer the consistency with the pectin. I just didn't have any at the time.
Then, I got my hands on some and made Fig Jam. I decreased the sugar, doubled the pectin, and found it to be a nice consistency and overall, very tasty. I would prefer the jam, however, with even less sugar. That's just my preference. My husband would probably disagree.
Once you have the method, I think you will find yourself making more jam that you can eat! I hope you have a husband like mine that eats his way through jars at a time!
4 Sterilized Jam Jars
Place peaches and water into a large pot. Cover and cook on medium heat for about 10 minutes. Mash gently.