Sort and wash fully ripe peaches. Remove stems, skins, bruises and pits. Crush peaches.
Measure crushed peaches into a large pot. Add lemon juice and pectin; stir well. Place on high heat and, while stirring constantly, bring to a full rolling boil with bubbles over the entire surface. Add the sugar and spices all at once and heat again to a full bubbling boil. Boil hard for 1 minute (set a timer), stirring constantly.
Remove from heat; skim foam off the top. (We keep the foam in the refrigerator and enjoy it on toast for the next couple of days. I love it warm straight off the stove as well!)
Pour immediately into sterile canning jars. Fill the jars to 1/4 inch from the top. Seal them and process 5 minutes in a boiling water bath.