Cut peaches into chunks and cook on a simmer for 30 minutes in a medium size dutch oven or stainless steel pot. Stir in the wine and continue to simmer for an additional 5 minutes.
Add the sugar and lemon juice. Bring mixture to a boil and then add the pectin and return to a full boil for 1 minute. Skim foam if necessary.
Using sterilized jars ladle the recipe into 6 half pint jars, remove air bubbles and refill to 1/4" headspace.
Using a wet paper towel clean rims, add heated lids and add rings. Process in the water bath at a full boil for 10 minutes.
Turn off heat, wait five minutes and remove jars and set on dish towel on the counter overnight. The next day label your jars and remove rings for storage.