6cupspeeled pitted, and finely chopped peaches (about 6 pounds)
For the peach jelly:
3 1/2cupspeach juice
For the peach juice:
Combine peaches and water in a large (about 8-quart) stainless-steel saucepot. Bring to a boil. Reduce to medium-low heat and simmer for about five minutes. Remove from heat and skim off any foam with a stainless-steel spoon. Cover and allow to stand for about 20 minutes.
Strain the juice through a fine mesh sieve over a large bowl. Discard any pulp. Line the sieve with two layers of cheesecloth and strain the juice two times. Refrigerate if not using immediately.
For the jelly:
Measure peach juice. You may add up to 1/2 cup of water to the peach juice to make it equal exactly the 3 1/2 cups needed.
Combine peaches, pectin and lemon juice in a large saucepot. Bring to a boil, stirring gently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minutes, stirring constantly. Remove from heat. Skim foam if necessary with a stainless-steel spoon.
Ladle hot preserves into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.