2 qts. chopped, peeled firm ripe peaches, about 10 lg.
3/4 c. sliced orange peel
1 1/2 c. chopped orange pulp (about 2 med.)
2 tbsp. lemon juice
5 c. sugar

Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 20 minutes. As mixture thickens, stir frequently to prevent sticking. Pour, boiling hot, into hot jars, leaving 1/4 inch head space. Adjust caps, process 15 minutes in boiling water bath. Yield about 8 half pints.