Peel peaches and remove pits. Place in a heavy pan with just enough water to cover bottom. Cook until soft and smooth. Measure pulp; add 1/2 as much sugar. Put in large oblong cake pan and cook in oven at 350 degrees; stir occasionally and cook until thick.

Cooking in the oven for several hours is so much easier because you don't have to worry about the peach butter scorching in the pan.

Seal in clean pint jars and process in hot water bath for 10 minutes.