Mash 1 cup chopped peaches in the bottom of a large saucepan.
Add the remaining chopped peaches and place the pan over medium-low heat.
Bring the peaches to a low boil and cook for about 20 minutes, or until the peaches become mostly liquid while leaving some soft chunks.
Pour the cooked peaches into a bowl, then measure 6 cups of the peach mixture back into the pan.
Add the sugar and bring the mixture to a boil over medium heat, stirring often.
Gradually stir in the dry pectin and boil for 1 full minute.
Remove the pan from the heat after 1 minute.
Transfer the hot preserves into sterilized jars.
Process the filled jars in a hot water bath canner for 10 minutes.
Let the jars cool completely, then place sealed jars on the shelf until ready to use.
Refrigerate after opening.
