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To remove the skins, place peaches (a couple at a time)into boiling water for 30-60 seconds
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Remove from water and place into ice cold water, then remove the skins.
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Cut up the peaches into thick slices.
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To keep fresh cut peaches from turning brown mix in ¼ cup lemon juice.
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Combine the water, sugar, ClearJel and cinnamon in large pot.
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Stir and cook over medium high heat until the mixture thickens and begins to bubble.
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Add the lemon juice and boil the sauce for 1 minute more, stirring constantly.
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Drain the peach slices, add to boiling liquid, and cook for 3 minutes.
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Carefully fill the jars within ¾”-1” from the top.
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Put the filled jars in the canner and keep them covered with at least 1” of water.
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Cover and boil for 30 minutes.
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Remove from water and bring to room temperature.