2 qts. peeled, sliced peaches
6 c. sugar

Combine peaches and sugar in a large, shallow glass or plastic container. Cover and let stand in a cool place for 12 to 18 hours.

Pour peach mixture into a large Dutch oven; slowly bring to a boil, stirring frequently. Boil gently until peaches become transparent and syrup thickens (1 1/2 to 2 hours), stirring frequently to prevent sticking. Skim off the foam with a metal spoon.

Quickly ladle preserves into hot sterilized jars, leaving 1/4 inch headspace; cover at once with metal lids and screw bands tight. Process in boiling water bath 15 minutes. Yields about 7 half pints.