2 lbs. quartered peaches (8 to 10)
3 c. sugar
1 1/2 c. water
2 (3 inch) pieces cinnamon

Peel, remove pit and quarter peaches; weigh. Make syrup of 1 1/2 cups of the sugar, water and cinnamon. While boiling, add peaches and cook 15 minutes. Remove from heat and let peaches stand in syrup 1 hour. Add remaining 1 1/2 cups sugar and bring to a boil. Cook rapidly to jelly stage, 220 to 222 degrees. Fill hot caning jar, leaving 1/4 inch head space. Seal. Process 10 minutes in boiling water bath. Makes 1 1/2 pints.