2 qts. peach pulp (about 1 1/2 doz.) med. fully ripe peaches
4 c. sugar

To prepare pulp: wash, scald, pit, peel and chop peaches; cook until soft, adding only enough water to prevent sticking. Press through a sieve or food mill. Measure pulp. Add sugar: cook until thick, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Yield 4 pints.