9 c. sliced under ripe peaches
3/4 c. water
6 c. sugar

Cook the peaches in the water for about 5 minutes or until barely tender. Keep heat low so the peaches will not scorch. Drain off juice and add sugar. Boil until the sugar spins a thread. Then 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 jars. Process 20 minutes in a boiling water bath.