Peel, pit, and chop peaches into large chunks. Add to a large slow cooker (4-6 quart). Add sugar, salt, cinnamon and cloves. Stir together until well combined.
Place a wooden spoon across the top of the slow cooker and place the lid on top. This will allow the moisture to vent out of the slow cooker. Cook on low for 10-12 hours or on high for 6-8. You'll know the mixture is done cooking when it's pretty thick with much of the moisture removed.
Turn off the heat from the slow cooker and remove the lid. Allow the peaches to cool for at least 10 minutes. Then, scoop into a blender and add the lemon juice. Blend until no chunks remain and the mixture is smooth. Store in a mason jar or other storage container for up to 2 weeks. Serve on toast, biscuits, or eat straight from the jar!