a slightly different jam-making question

I have two baskets of perfectly ripe peaches on my counter (and an entire colony of fruit flies - blech). As I've mentioned in other posts, I'm working at a B and B this summer and I have to work three days in a row starting this afternoon. This means I will not be back home until Wednesday afternoon - by then my peaches will be shot. I want to make jam with them but I don't have time today to process it - and considering it is pushing 40 degrees C outside, I am not into boiling that water today. Suggestions? Should I peel the peaches and leave them in the fridge for a cooler day? Make the jam and leave it in the pot then reboil it on a cooler day and jar it up? Freeze the peeled peaches? Any help you can offer is most appreciated!

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