Wash 6 pounds peaches, peel, quarter and pit. Place about 3 cups of the peaches at a time in blender, cover; blend until smooth. Repeat process. Measure 11 cups; place in crockery cooker. Stir in 1/4 cup lemon juice and 2 teaspoons cinnamon. Cook, uncovered, on high heat for 7 hours, stirring twice. Stir in 5 cups sugar, cook, uncovered 2 hours more, stirring several times. Pour into hot sterilized half pint jars, leaving 1/2" head space. Wipe jar rims; adjust lids. Process in boiling water bath 10 minutes. Makes 8 half pints.