Select firm, ripe peaches; peel, slice, and set aside for weighing. Weigh fruit and sugar. Use 1 pound of fruit to 3/4 pound of sugar.

Add water to sugar to make thin syrup; bring sugar and water to a rolling boil. When syrup has cooled slightly, add prepared, weighed fruit. Cook rapidly in open kettle until fruit is clear and transparent. When fruit is done, remove from syrup and place in shallow dish or enamel pan.

Remove foam from fruit. If syrup is not thick enough, cook until it reaches the desired consistency, but not jell stage. If a thermometer is used, this usually is reached at about 222 degrees. If a thermometer is not available, cool a spoonful of syrup in a saucer and test the consistency. Skim off foam and put hot syrup over fruit.

Cover pan with cheesecloth and let stand until the next day. During this time, the fruit will absorb much of the syrup and will be better.

Next day, return fruit and syrup to a hot unit and bring just to boiling point. DO NOT RECOOK. Pack into hot, sterilized jars and add syrup to fill jars to 1/2-inch of top. Remove air bubbles, wipe top of jars, and seal. Cover jars with hot water and process at simmering point (180 degrees) for about 10 minutes. Store in cool, dark, and dry place.