Step 1
Line an 8x8-inch baking dish with plastic wrap.
Step 2
Combine peaches and lime juice in a blender. Puree until very smooth.
Step 3
Pour into a saucepan over medium heat stir in 1/2 cup sugar and bring to a boil. Cook stirring continuously until thickened about 15 minutes.
Step 4
Stir in remaining 1 1/2 cups sugar and pectin. Using a thermometer heat to 205 degrees F (96 degrees C) and cook stirring continuously for another 10 minutes. Remove from heat.
Step 5
Pour peach puree into the prepared baking dish. Shake gently and tap on the countertop to remove any air bubbles. Cover and refrigerate at least 8 hours or overnight.
Step 6
Sprinkle about half the 1/2 cup of sugar over a silicone baking mat and invert the peach gelee on top. Remove plastic wrap and sprinkle top with sugar. Trim off any uneven edges and cut gelee into 25 squares.