I was very surprised in the fresh peach flavor after canning with this recipe and look forward in making it again this fall.
2 quarts sliced, peeled, hard-ripe or a little under ripe peaches (about 10 large).
6 cups of white sugar
Combine fruit and sugar, let stand 12 to 18 hours in a cool place. Bring slowly to boiling, stirring frequently. Boil gently until fruit becomes clear and sirup thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Skim foam if necessary. Pour boiling hot into sterilized jars. Adjust caps. Process 20 minutes in hot water bath.
Makes 3 1/2 pints
