2 quarts chopped, peeled, firm-ripe peaches (about 10 large)
3/4 cup sliced orange peel
1½ cups chopped orange pulp (about 2 medium)
2 tablespoons lemon juice
5 cups sugar

Combine all ingredients in a medium sized heavy saucepan. Bring slowly to a boil, stirring occasionally until sugar dissolves. Cook over high heat until thick, stirring often (about 20 minutes).

As mixture thickens, stir frequently to prevent sticking. Pour, boiling hot, into sterilized 1/2 pint jars leaving 1/2 inch headspace. Wipe rim of jars clean with a damp paper towel. Adjust caps according to jar manufacturer's instructions and boil in a hot water bath for 10 minutes.

Makes about 8 half pints.