5 lbs. peaches
1/2 c. water
3-4 c. sugar (recipe calls for 4 - I find this too sweet)

Rinse peaches, do not remove skins. Slice thinly, should equal about 9 cups.

In a 5 quart saucepan, over moderate heat, stirring occasionally, cook peaches with water until soft (approximately 20 minutes). Puree through food mill, discarding the skins. (Should equal about 6 1/2 cups puree.)

Pour puree into 13x9x2 inch stainless steel, aluminum or porcelain coated baking pan. Thoroughly stir in sugar. Cook in 350 degree oven (no need to preheat) until thick, about 1 1/2 hours; stir twice during first hour and once again, especially around sides of pan, after removing from oven.

At once upon removal spoon hot mixture into clean, dry hot canning jars with 2 part lids leaving 1/2 inch headspace. With damp towel wipe edge of each jar; cover with caps and bands and screw tight. Process in boiling water bath for 5 minutes. Place jars and wire rack to cool. Label and store in cool dark place. Makes about 7 (1/2 pint) jars.

NOTE: If you like you can add a cinnamon stick (broken in half) to the peaches when you cook them. Remove the cinnamon before you puree the peaches.

I like it with the cinnamon best.