2 qts. sliced peaches
6 c. sugar

Combine fruit and sugar and allow to stand for 12-18 hours in the refrigerator. Slowly bring to a boil and cook gently until the fruit becomes clear and the syrup thickens, about 40 minutes. Stir frequently to prevent sticking. Skim if necessary. Pour boiling hot into hot canning jars. Adjust caps and process in boiling water for 15 minutes. Yield: About 7 1/2 pints. A husband who is as busy as a bee may wake up to find his honey missing.