I can my regular peaches first and any of the bits that I can't use whole, I put aside for my jam. If you aren't canning regular peaches than about 8 peaches should do you for a small batch.
In a medium pot boil some water. With a slotted spoon put in peaches and let sit in the boiling water for 30 seconds to a minute. Remove the peaches with the slotted spoon and plunge into a bowl of cold water. This will allow you to remove the skins easily from the peaches. After removing the skin (you can just rub off with your fingers) cut into quarters and remove the flesh from the pit. Mash with a potato masher until you get 4 cups of mashed fruit. In a large pot put the fruit and sprinkle with one box regular CERTO crystals, 1 tsp of cinnamon and one teaspoon homemade vanilla or scrape out the inner vanilla beans from one pod. Bring to a boil. I usually add a splash of lemon just to make sure the fruit doesn't go brown. Bring to a boil. Add to this 5 cups sugar and a dab of butter to prevent foaming, stirring constantly on medium heat. Bring back to a boil and boil hard for one minute. Remove from heat. Skim off any foam. Remove sterilized jars from oven and with a jar funnel and ladle, ladle the hot jam into the hot jars. Put on screw top lids and hand tighten. (Remember you can also water can!) Then listen for the pop!