Using 100-percent-cotton string, tie sage into a bundle.
In a 6- to 8-quart heavy pot combine the sage bundle, the sugar, peaches, lemon juice, and butter. Bring to boiling over medium-high heat, stirring to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Remove and discard sage bundle.
Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
To chop peaches in a food processor, process small batches of cut-up, peeled peaches with on/off pulses until finely chopped.
Allow peaches to stand at room temperature for 20 minutes before finely chopping.
(0 g saturated fat,
0 g polyunsaturated fat,
0 g monounsaturated fat),
0 mg cholesterol,
0 mg sodium,
15 g carbohydrates,
0 g fiber,
15 g sugar,
0 g protein.