If you're making Jam or Jelly, it's best to use pectin. I always use Certo, I like it the best. If you are planning to make Jam or Jelly you could go ahead and clean, peel and pit the peaches and boil them down into juice and save that juice for Jelly, that way you can get pectin in the next few days. You could always make Peach Freezer Jam too, but you'd also need 1 pack of certo. Or, you could go ahead and clean and peel and pit the peaches if you like and crush them and refrigerate or even freeze them until you get the certo (for the Freezer Jam). Certo has recipes listed for quite a few jams, jellies and freezer jams. I thought I had a box around here but I must have used it all making Strawberry Freezer Jam. Certo also has a low sugar pectin too, I haven't tried it though.