Select ripe but firm peaches. Avoid bruised or overly soft fruit. Frozen peaches can also be used—thaw them completely before starting.

Rinse your peaches under warm water to remove dirt and contaminants.

Boil water in a large pan and place peaches in for 1 minute.

Transfer to cold water for 20 seconds.

Slide the skins off easily.

Cut the peaches into ½-inch slices, removing and discarding the pits. To prevent browning, place slices in a bowl with water and ½ teaspoon Fruit Fresh.

Inspect jars for chips or cracks. Wash thoroughly in hot, soapy water.

Place jars in the water canner, cover with water, and simmer.

Heat lids in a saucepan of water over low heat.

Boil sliced peaches for 1 minute, drain, and keep them warm in a covered bowl.

Combine 1 cup sugar, ¾ cup cold water, ¼ cup + 1 tablespoon Clear Jel, and 1/8 teaspoon cinnamon (optional) in a pan.

Stir constantly over medium-high heat with a whisk until thick and bubbling.

Add ¼ cup lemon juice and boil for another minute.

Fold pre-cooked peaches into the bubbling syrup. Heat for 3 minutes, stirring constantly to prevent sticking or scorching.

Use the jar lifter to remove jars from the canner.

Place a funnel in the jars and tightly pack the peach filling, leaving 1-inch headspace.

Remove air bubbles by running a knife along the inside of the jar. Wipe the rims clean with a damp paper towel.

Place lids on the jars and screw rings on until fingertip-tight.

Place jars in the canner, ensuring they’re covered with at least 1 inch of water.

Bring to a boil, cover with the lid, and process for 30 minutes. Adjust for elevation as needed.

Turn off the heat, remove the canner lid, and let jars sit for 5 minutes.

Use the jar lifter to remove jars and place them upright on a towel or cutting board. Leave undisturbed for 24 hours.

Remove rings and test seals by pressing on the lids—they shouldn’t pop or move.

Label jars with the date and store in a cool, dark place.