3 1/2 c. sugar
2 c. water
5 c. sliced, peeled, hard ripe peaches
1/2 tsp. candied ginger, minced

Combine sugar and water, cook until sugar dissolves. Add peaches and cook rapidly until fruit becomes clear. Stir occasionally. Cover and let stand 12 to 18 hours in a cool place. Drain fruit and pack into hot jars, leaving 1/4" head space. Adjust caps. Process half pints or pints, 20 minutes at 180 to 185 degree hot water bath. Yield: 6 1/2 pints.