9 c. sliced underripe peaches
3/4 c. water
6 c. sugar

Cook the peaches in the water until barely tender. Keep heat low so the peaches will not scorch. Drain off juice and add sugar. Boil until the syrup spins a thread. Add the peaches and cook very rapidly 10 to 12 minutes. Remove from heat. Skim if necessary. Let stand in a shallow bowl or tray for 24 hours.

Pour into sterilized canning jars to within 1/2-inch of top. Put on cap. Screw band firmly tight. Process in boiling water bath 10 minutes.

Yields 4 (8 ounce) jars.