Blanching of the Peaches: Fill 2/3 of a large pot with water. Bring to a boil. Add peaches for 1-2 minutes, then remove them with slotted spoon immediately into a large bowl of cold water. This process will help remove the fuzzy skins easily.
Peeling the skin: Peel the skin by just pulling on it by hand, but if it won’t peeled easily, just use a knife. Afterwards, cut the peaches to remove the pits and cut them into small pieces.
Cooking the Preserves: Place all the cut peaches in a large pot and add 3/4 cup of sugar and 1 tablespoon of lemon juice. Place the pot over the stove uncovered and bring to a light boil, stirring occasionally to prevent scorching. Cook at medium-low heat for 60 minutes. Add 1/2 cup of water and simmer for 15 minutes.
Cleaning the Jars: Before every use, wash empty jars in hot water with detergent and rinse well by hand, or wash in a dishwasher.
Sterilizing your Clean Jars: After washing them, let them dry in the oven at 250 degrees F for about 15 minutes or until completely dry. Put lids in a pot and let them boil for at least 5 minutes. Jars should be kept hot until ready to fill with food.
Preserve in a Jar: Transfer your boiling hot preserves to the jars using a sterilized spoon and leave about 1/2 inch space. Screw the lid to keep a tight seal and keep the jar in the refrigerator for 3 to 4 weeks. I don’t recommend storing it on a shelf.