prepare mason jars and lids according to directions on the package.

Combine prepared peaches with fruit juice and lemon juice in an 8 quart saucepan.

Gradually stir in pectin. Bring to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

Boil hard for 1minute, stirring constantly. Remove from heat.

Ladle hot jam into hot jars, one at a time, leaving 1/4 inch space from the rim. Wipe rims. Center lids on jars.Apply bands and adjust to fingertip tight.

Place filled jar in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to a steady boil .

Process jars for 10 minutes. Turn off heat, remove lid and let jars stand for 5 minutes.

Remove jars and let cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. Clean and store jars.