Cut the peeled peaches off the pits into slices about 1/2 inch thick, working in batches so they do not brown while you peel.

Layer the peach slices into a large bowl with the sugar and the bottled lemon juice.

Cover the bowl and refrigerate for 12 hours or overnight. Four hours is the minimum and 18 hours is the maximum.

Prepare the water bath canner, jars, and lids. Fill the canner and set it over heat before you start cooking, since it takes longer to boil than the preserves take to cook.

Scrape the fruit and all of its syrup into a wide, heavy bottomed pan. Nothing should sit more than about 2 inches deep.

Heat over medium, stirring gently, until every grain of sugar has dissolved. Do not let it come to a boil before the sugar dissolves.

Raise the heat to medium high and bring the syrup to a hard boil.

Boil hard for 25 to 35 minutes, stirring often enough to keep the bottom from catching and gently enough to keep the slices whole.

Test for the gel stage at 220 degrees F on an instant read thermometer, or by dropping a spoonful onto a frozen plate and pushing the edge with a fingertip to see if it wrinkles.

Remove the pan from the heat as soon as it reaches the gel stage.

Ladle the hot preserves into the prepared jars, leaving 1/4 inch headspace and dividing the slices and syrup evenly between them.

Release trapped air bubbles, check the headspace again, and wipe the rims and threads clean.

Set the lids on and apply the bands fingertip tight.

Process half pints or quarter pints for 10 minutes in a boiling water bath canner, adjusting for altitude (see notes).

Turn off the heat and let the jars rest in the canner for 5 minutes before lifting them out.

Cool the jars undisturbed on a towel for 12 to 24 hours, then check the seals, remove the rings, label the jars, and store them in a cool, dark place.