Make a syrup, thin or medium as you wish. Put in one cracked peach pit for every quart of syrup. Boil 5 minutes and strain.

SYRUP:

1 1/2 c. sugar
4 c. water

This syrup is very thin.

SYRUP:

2 c. sugar
4 c. water

This syrup is a thin one.

SYRUP:

3 c. sugar
4 c. water

This syrup is a medium one.

SYRUP:

4 3/4 c. sugar
4 c. water

This syrup is a heavy one.

Hold peaches in boiling water for about 1 minute or until the skins slip easily. Plunge at once into cold water for a few seconds. Remove skins. Cut peaches in halves and discard pits. Peel by hand. Pack at once. Place halves in overlapping layers. Place the pit side of each half down. Fill containers with boiling syrup. Process quart and pint glass jars 35 minutes in boiling water, if fruit is firm and hard; process 25 minutes. If it is ripe and tender.