In medium bowl, whisk together sugar and pectin. Set aside.

In a large, non-reactive saucepan, combine lemon juice and water.

Peel, pit, and halve peaches, placing them in the lemon water to prevent discoloration.

Bring to a boil, reduce heat, and simmer 20 minutes until peaches are soft. Mash peaches with a potato masher.

Add calcium water and stir.

Slowly add sugar/pectin mixture, stirring continuously.

Return to a boil, and simmer 1 to 2 minutes to dissolve sugar.

Remove from heat, let stand 5 minutes, occasionally stirring gently.

Skim off foam.

Pack into jars and refrigerate (or process 10 minutes using a boiling water bath , if you know how).