6 lb. firm peaches (12 lg.), peeled, pitted & diced
5 c. sugar
1/2 c. lemon juice
1 tsp. salt

In an 8 quart heavy sauce pot, heat peaches, sugar, lemon juice and salt to boiling over high heat, stirring frequently. Reduce heat to low, continue to cook about 1 1/2 hours or until fruit is translucent and syrup is slightly thickened, stirring occasionally. With metal spoon, skim off and discard foam as it accumulates.

Meanwhile, prepare jars and caps for processing. Ladle peach mixture in hot jars 1/4 inch from top of jar. Keep peach mixture simmering while filling. Seal. Process in boiling water bath for 5 minutes. Cool.