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Gather your tools and ingredients.
Wash the jars, lids, and rings in warm soapy water.
Fit your rack into the bottom of the canning pot and arrange your jars on top.
Fill the jars with warm tap water and fill the pot up to the rims of the jars.
Add a splash of white vinegar to the pot and bring to a boil.
Make the syrup by combining water, sugar, and lemon juice in a saucepan and bring to a simmer.
Cut peaches into quarters and remove the pits.
Pour boiling water over the peaches and let sit for 2-3 minutes.
Run cold water over the peaches and peel them.
Place peeled peaches into the hot syrup.
Bring the syrup to a boil and cook for one minute.
Remove jars from the canning pot and fill with peach quarters and syrup, leaving ½ inch headspace.
Wipe the rims of the jars and apply the lids and rings.
Process the jars in the canning pot for 20 minutes.
Let the jars cool undisturbed for at least 12 hours and check the seals.