6 c. ripest peaches
4 c. sugar
2 oranges, less 1 peel
1 (4 oz.) jar maraschino cherries

Combine peeled and chopped peaches with sugar. Cover and let stand overnight. Add oranges, quartered. Add the peel of one orange, grated. Put all in a large pot and cook 1 hour after bring to a boil. (Cook over medium heat, stirring occasionally.) Add cherries, chopped and juice. Cook 10 minutes more. Pour into hot, sterilized jars; seal at once.