So, I'm looking for a LOW-sugar peach preserve recipe. The one from Sure-Jell is my best option at this point, but the last time I used a recipe from them (strawberry freezer jam) it never jelled and was very, very sweet. I'm still a little gun-shy of using the box recipes.

Some of the on-line recipes I'm finding call for anywhere from 7 cups to 4 POUNDS of sugar. yikes!!
Peaches have so much sugar in them already, there's no need to really add all that much sugar, is there?

I feel like I'm missing some chemistry behind this process, and if I knew it, could improvise more with the recipe (which is really just fruit & sugar). Where's Alton Brown when you need him!?

Any help from experienced jam makers, canners or peach-enthusiasts out there?

Warning: I am in Italy and what I buy may be different.
I use Fruttapec which is a German product sold in Italy. It is like the powdered pectins I used in the USA.
Their low sugar recipe uses weight. For one kilo of peaches, you use 1/2 kilo of sugar, and it is cooked less time as well. I use their recipes for everything but sour plums, which need no pectin.
It doesn't give the weight so I weighed it. One envelope weighs 29 grams including the paper envelope. It says it is pure pectin. It gels 2.2 pounds of fruit.
Instructions are easy. Clean, peel and chop up the fruit. Put it into a tall pan, add the sugar and stir in. Add the pectin and stir in. Bring to a full, rolling boil and cook for three minutes, stirring. You do not really need to skim. Ladle into sterile jars quite full. Cap them and turn them over onto a clean kitchen towel. After 5 minutes, upright them and tighten down the caps. You may hear the pop-pop of the seals or you may not. If there are any where they lids do not depress you can keep them in the fridge, but in 5 years I have only had one.
If you ever find mold, it is not dangerous. Spoon it off. This happened once in one jar.
I personally use some lemon juice if I am preserving a fruit with no acid, like pumpkin or banana.

Alyssa, I can't promise you Alton Brown, but how about some other professional chefs? I'm active at Chef Talk, "A foodlover's link to professional chefs". People with all levels of cooking skill (or none!) are welcome. Try posting this question there as well for some other perspectives.

Incidentally, I'm Mezzaluna there, too. The community is as friendly as this one!

I'm not sure where you are, but where I live in Canada I can buy a kind of "light" version of Sure-Jell...I don't really know why, but you use ALOT less sugar with it and I always use that now so the flavour shines on through so much more. I've made peach preserves before I did put in it some finely diced candied ginger....it was awesome. Peach season - what good news!