1 (8 oz.) package dried peaches
2 c. water
1 c. sugar

Combine peaches and 2 cups water in Dutch oven. Let stand 5 hours. Cook peaches over very low heat 20 minutes or until very tender. Remove from heat; mash peaches. Stir in sugar; cook over low heat 5-8 minutes or until thick, stirring frequently.

Quickly spoon butter into hot sterilized jars, leaving 1/4 inch head space. Cover at once. Process in boiling water bath 10 minutes. Yields 3 half pints.