The instructions in the Ball canning book say to simmer the peaches in water (a certain amount per pound fruit) for 20 min, stir and mash a few times. I had already peeled the and pitted the peaches. Then, using a cheesecloth lined strainer, let it drip for 2 hours to overnight (I did 2 hours). Do not press or squeeze /that is what will make it cloudy. Then follow directions with the pectin- this recipe called for liquid pectin (2 pouches).How did you make it so clear? Did you strain it through a fine mesh cloth? Looks kind of like some corn cob jelly I made years ago.