Cube the peaches and remove the pits. The peel can stay on.
In separate batches, purée the peaches in a blender or food processor. Once pureed, pour the puree into a very large stock pot over a medium-low heat. Add all the spices to the pot and stir well. Allow the mixture to cook for 60 minutes, uncovered, being sure to stir frequently.
Over time, you should notice the mixture getting thicker.
If you haven’t already done so, use this time to sterilize the jars and lids.
Bring a large pot of water to a boil and place all parts of the jars in separate pieces in the boiling water. Leave them in for at least 10 minutes. This is necessary to kill of any bacteria on the jars.
Remove and place to dry in a sterile place. You should be able to find canning tools like jar lifters and magnetic lid lifters at your local grocery store. These tools are useful to handle the hot jars without having to touch them.
Remove the peach butter from the stove and immediately pour it into the sterile jars. Place the disc top onto each jar and screw on the seal. Since the butter is still hot upon putting into the jars, they should seal themselves without having to do so in a water bath.