Prepare a boiling water bath canner and six pint jars. Put new lids in a small saucepan and bring to a gentle simmer.

In another pot, combine the water and lemon juice. Set over high heat. While it heats, whisk together the sugar and Clear Jel,

Stream the sugar mixture into the water and juice, whisking well to incorporate without lumps. Bring a boil and cook, stirring constantly until it begins to thicken.

Once the canning medium has thickened, fold in the peaches and ginger, if using, and remove the pot from the heat. Fill the jars, leaving a generous inch of headspace. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 30 minutes.

When time is up, turn the heat off, remove the lid, and slide the pot to a cooler burner. Let the jars sit in the water for an additional ten minutes. This will help minimize the pie filling from siphoning out of the jars.

Once that time is up, remove the jars from the canner and set them on a folded kitchen towel to cool.