Sterilize jars and utensils. Weigh the fruit and make a syrup, using 1/4 the weight of the peaches in sugar and 1/2 the weight in water. (A pint of either sugar or water weighs about a pound.) When the syrup comes to a boil, skim it if necessary and remove the kettle to a place where the syrup will keep hot but not boil.

Scald a part of the peaches, remove the skins, cut in half and remove some of the stones, leaving a few to improve the flavor, add the prepared peaches to the syrup and bring to a boil, skim carefully and boil gently for about ten minutes or until the fruit is tender and can be pierced easily with a silver fork; then place in sterilized jars.

While the first lot of peaches is cooking, prepare the second lot and add to the kettle as soon as the first lot is removed, cooking as before. The size of the preserving kettle determines the number of peaches to be cooked at one time. They should not be more than one layer deep.

When all the peaches are cooked and in the jars, fill the jars with syrup and screw the covers on tight. If there is not sufficient syrup to completely fill the jars, a little more should be made, and if there is syrup left over, it may be placed in a preserve jar and used for sauces. If the peaches are not very tart a little lemon juice added to the syrup will improve the flavor greatly.

When no scales are at hand the weight of fruit may be estimated at about 1 3/4 lbs. to the quart.

The following are a few special recipes where combinations are made and different flavorings used.