Remove peeling from peaches and cut into small pieces about ½-1inch in size. Put peaches in large sauce pan over medium heat. Stir in maple syrup and pinch of salt.

Once peaches are hot and start to break down into smaller bits, turn heat down to medium-low and let simmer. When most peaches have broken down and liquid from peaches starts to reduce, stir in vanilla bean paste or extract. If using gelatin, sprinkle the gelatin into peaches whisking quickly to incorporate.

Remove from heat. You can leave peaches chunky or use hand masher or an immersion blender to blend until desired consistency.

Let peach jam cool to room temperature before storing in fridge.