Place all ingredients in a large pot and bring to a boil. Reduce to low and simmer until some of the liquid has evaporated and the syrup starts to thicken. This will happen after the concoction begins to foam. Taste and add more sugar if desired; the sweetness of peaches will vary, so I like to start with a small amount of sugar and add as needed.

Let the fruit simmer for 25 to 30 minutes, until much of it has broken down. The jam should be a lovely pink. Remove from the heat and take out as much of the sage as you like. I keep a few leaves in, but it’s entirely up to you. Transfer to airtight containers, seal, and cool. Will keep in the fridge for up to one month.