In a large heavy kettle combine the peaches with 1 cup water and cook, covered, over low heat, stirring occasionally, until the peaches are tender.
Puree peaches with immersion blender or stand blender, or force the peaches through the medium disc of a food mill.
Return the puree to the kettle, add the sugar, the lemon juice, and spices and bring to a boil. Simmer the mixture over low heat, stirring and skimming occasionally, for 1 1/2 to 2 hours or until thick.
Spoon into sterilized jars, filling the jars to within 1/4 inch of the top, and tap the jars on the counter to eliminate any air bubbles. Wipe the rims with a dampened cloth and seal the jars with the lids.
Put the filled jars in a water bath canner or on a rack in a deep kettle and add enough hot water to cover the jars by 2 inches.
Bring the water to a boil and process the jars, covered, for 10 minutes.
Transfer the jars with canning tongs to a dish towel and let them cool. Store in a cool, dark place.