4 qt. peaches
2 c. hot water
4 c. sugar

Blanch peaches; remove skins and cut peaches in half. Add sugar and water to peaches and cover. Let stand 2 hours. Heat slowly until sugar is dissolved and syrup is boiling. Boil rapidly until peaches are tender and clear. Let stand overnight to plump. Bring to boil point again and seal in jars or wax seal.