2 quarts ripe peaches, peeled and sliced
6 cups granulated sugar
6 pint jars, sterilized
Combine fruit and sugar. Cover and let stand 12 to 18 hours in the refrigerator. After allotted time, remove from refrigerator and place in large pot. Bring to a boil slowly, stirring frequently. Continue to boil gently until syrup thickens (about 40 minutes). As mixture thickens, continue to stir to prevent sticking. Skim top if necessary, and pour boiling hot mixture into jars. Seal according to jar directions. Makes about 6 pints.