Use firm but ripe peaches. Peel, slice and remove pits. To 3 cups sliced peaches use 2 cups sugar. In large pan place a layer of peaches then cover with sugar. Do this until pan is 2/3 full. Let stand for several hours until peaches draw their own juice.

Place over low heat and cook slowly, stirring frequently until syrup is thick but not dark. Pour into sterilized jars. Seal.

NOTE: One level teaspoon Fresh Fruit per cup of sugar may be added to the sugar to keep preserves from turning black.