2 quarts chopped, peeled, firm-ripe peaches (about 10)
3/4 cup sliced orange peel
1 1/2 cups chopped orange pulp (about 2)
2 tbsp. freshly squeezed lemon juice
5 cups sugar

In a large, heavy bottomed pan, combine all ingredients and bring to a boil slowly, stirring occasionally, until sugar has dissolved. Cook over high heat until mixture is thick, about 20 minutes.

As mixture thickens, stir often to prevent mixture from sticking to bottom of pan.

Pour while boiling hot into clean 1/2 pint canning/jelly jars. Adjust 2 piece lids according to manufacturer's instructions. Process in a boiling water bath for 15 minutes.

Makes about 8 half pints.