Wash, dry and set aside 6 pint jars. In a small saucepan, add 6 lids. Fill with water, covering the lids. Turn heat to low and let the water lightly simmer.
Fill water bath with water and heat on high until boiling.
Peel peaches, cut in half and remove pit.
In a large pot, combine peaches, lemon juice and fruit pectin. Bring mixture to a full boil.
Add sugar to peach mixture and return to a full boil. Boil for 1 minute, stirring constantly.
Turn off heat and funnel syrup into jars. Leave 1/2 inch head space at the top of the jar. Continue filling all jars.
Use a clean cloth to wipe jars and jar rim. Remove jar lids from heat and add to jars. Tighten well with band.
Add jars to water bath, adding any extra water needed until at least an inch of water is over the top of the jars. Bring water to a full boil and set a timer for 10 minutes.
Turn off the heat and lift the jars out of the water bath. Gently place them on a towel and let them sit for several hours, until cool and the jar lids have sealed. You should hear little "popping" noises as the jars seal. If any jars haven't sealed once they've cooled off, place in the refrigerator and use those first. You can also reheat the syrup and try canning them again.
Store in a cool, dry space. Jars can last up to 18 months.