2 qts, sliced, peeled, hard, ripe peaches (about 10 large)
6 c. sugar

To prepare pulp - wash, scald, pit, peel, and chop peaches; cook until soft, adding only enough water to prevent sticking. Press through a sieve or food mill. Measure pulp.

Combine fruit and sugar; let stand 12 to 18 hours in cool place. Sterilize canning jars. Bring slowly to boiling, stirring frequently. Boil gently until fruit becomes clear and syrup thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Skim, if necessary. Pour hot preserve into hot jars, leaving 1/4-inch head space. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.