1 gallon peeled cut up peaches or pears

Place in large pot add about 2 1/2 pounds sugar. Let set overnight to make its own syrup. This takes at least 6 to 8 hours.

Cook by bringing to boil, lower heat and slow boil about 4 hours uncovered until syrup thickens and fruit turns caramel colored. Make sure syrup is thickened. Stir often during boiling to avoid scorching and sticking. The preserves may be put in hot jars and sealed or in freezer bags (cool first) and stored in freezer.

NOTE: I add a tablespoon of vanilla flavor. This recipe makes about 4 quarts. Recipe may be made smaller or larger.