1. Peel peaches and remove pits. Chop peaches into pieces.

2. Measure your peaches after they are chopped. For every 10 c. of peaches, add 7-1/2 c. of sugar.

3. Mix peaches and sugar together.

4. Put the peach mixture into a tall pot. Heat on low until the sugar has dissolved, stirring occasionally. 

5. Set a second pot of water to simmer, this will be used to seal your cans and should have enough water to cover the jars by 1".

6. After the sugar has dissolved, bring the mixture to a boil and the reduce the heat to low. Skim off any foam that appears on the surface. 

7. Allow the peach mixture to simmer for 2 hours or until the peaches begin to become translucent. Do not stress if some are translucent while some remain vibrant. When some of them are becoming translucent, take your frozen plate and test a small amount of the preserves. The syrup should thicken and the peaches should be soft. 

8. Sterilize your canning jars by boiling in water or running in the dishwasher for 10 minutes. Keep warm until ready to use.

9. Using a ladle, fill your warm jars with peaches. You can strain some of the liquid out before canning if you don't want too much syrup in your preserves. You can also use a canning funnel for easier tranfer to the jars. 

10. Wipe the jars and place a clean lid on top, tightening down with outer ring. 

11. Carefully lower your jars into simmering water. Water should cover the jars by about 1". Leave in the water for 15 minutes for 16 oz jars, for 10 minutes for any jars smaller than 16 oz. 

12. Remove the pot from heat and allow to cool for 10 minutes before removing the jars from the water. Allow the jars to cool to room temperature. After a day, make sure the button on the top is depressed. If it has popped, the jar is not sealed and should be used within 3 months. 

13. Enjoy your preserves! You can also use excess peach syrup on ice cream or pancakes.

*See the original website for tips about technique and choosing your peaches.