Place peaches in a large bowl with the water and Ball fruit-fresh and allow to sit for 15 minutes.

Drain the liquid off the peaches.

Place the cinnamon stick and cloves in a spice diffuser or in cheese cloth, secured with string.

Place all ingredients in a large pan over medium heat and bring to a low simmer for 45 minutes.

Fill another large pot with water and bring to a boil. Set aside.

Prepare jars, lids and bands by washing in warm soapy water.

Place jars and lids in the hot water to warm. Remove and fill jars with the peaches leaving 1 inch head space. Remove air bubbles with a non-metallic spoon or measuring stick.

Wipe rims of jars with a clean cloth dampened with white vinegar.

Place the warm lids on the jars and screw on the bands finger tight.

Electric Pressure Cooker Method:

Place the jars in pressure cooker pot and pour enough hot water in to reach 1/4 of the way up the jars.

Place the lid on and turn the steam release valve to locked position.

Press the canning/preserving button and adjust the timer to 15 minutes.

After the timer counts to zero, carefully release the steam and remove the lid.

Allow the jars to sit for 5 minutes before removing.

Place the jars on a clean towel in a draft free area and leave for 12 hours.

Test the lids to make sure the seal has formed. You can remove the bands at this point and store the jars in a cool dark cupboard.

Water Bath Method:

Place the jars into a large pot filled with 2 inches of boiling water. Pour more hot water in the pot to cover the jars by one inch.

Bring the water to a boil and cover with lid. Adjust the heat to keep the water at a gentle boil and process for 15 minutes.

Turn the heat off and uncover the pot. Allow the jars to sit for 5 minutes before removing.

Place the jars on a clean towel in a cool, draft free place for twelve hours.

Test to see if seal has properly formed and place in cool dark cupboard for storage. You can remove the bands at this point and store the jars in a cool dark cupboard.