2 qts. sliced, peeled, hard, ripe peaches (about 10 lg.)
6 c. sugar

Combine fruit and sugar; let stand 12 to 18 hours in a cool place. Bring slowly to boiling, stirring frequently. Boil gently until fruit becomes clear and syrup thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Skim if necessary. Pour, boiling hot, into hot jars, leaving 1/2 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield 7 half-pints.