Fill a large bowl with ice water. Cut each peach around the pit, discard the pit, and place halves in lemon juice-treated water.

Bring a pot of water to a rolling boil. Submerge peach halves for 60 seconds, then transfer to ice water for one minute.

Peel the cooled peaches using fingers or a knife, ensuring skins come off easily.

Chop peeled peaches and cook them in a heavy-bottomed pot over medium heat for 10-25 minutes.

Mash the cooked peaches to desired texture, add sugar, and bring to low boil for 2 minutes, then simmer for 10-15 minutes.

Prepare your water bath canner, warming jars to prevent breakage.

Ladle hot preserves into warm jars, leaving 1/2 inch headspace and wipe rims clean.

Process filled jars in boiling water for 5-15 minutes based on altitude.

Remove jars and allow to cool undisturbed for 12 hours before checking seals.