At this point you cut the peach in half with a paring knife and get your hands messy by pulling it off the pit. This is going for filling so no need to have perfect peaches.
In a large stock pot place:
14 cups of chunked peaches, pitted and skins removed
1 cup brown sugar
1 cup white sugar
Juice from 1/2 lemon to prevent browning
1 teaspoon cinnamon or to taste
1 cup cold water combined with 1/4 cup cornstarch dissolved
Bring the mixture up to a boil and allow to boil for 3 minutes. Remembering to stir frequently so they don't burn to the bottom of the pot.
Fill large mason jars that have been sterilized with peach mixture, apply screw bands and snap lids. Boil can in hot water for 10 minutes to process.
That's it folks! Extremely easy to do. Enjoy!