- Wash peaches, remove stems, peel, and remove pits
- Cut into uniform-size pieces
- Add the sugar and water and cook at once
- Heat slowly to boiling, stirring constantly
- Then boil rapidly
- Cook until syrup is somewhat thick
- Pack hot in hot canning jars or let peaches stand in syrup overnight to plump up
- Pack cold the next morning in warm jars, leaving 1/2 inch headspace
- Adjust lids and screwbands
- Process in a boiling waterbath
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