PRESERVED PEACHES

Ingredients

• 1 pound Peaches
• 1 pound Granulated Sugar
• 1/2 cup Water (Quantity estimated (not specified in original recipe))

Instructions

1. 1Weigh one pound of sugar for each pound of fruit. Brush each peach with a clean whiskbroom (or a clean, stiff brush). Peel the peaches very thin with a sharp knife. Lay the peeled peaches on porcelain platters.
2. 2Place the peach peelings in a preserving kettle with water to prevent sticking. Bring to a boil, covered, until very soft. Drain the peelings through a colander, reserving the juice. Pour the juice back into the kettle, add the sugar, and simmer gently, stirring frequently, until it thickens into a syrup.
3. 3Once the syrup is thick enough, gently drop in the peaches, twelve at a time if using quart jars, or six at a time if using pint jars. Cook gently until each peach can be easily pierced with a toothpick. Remove the peaches and place them on a platter to cool. Repeat until all peaches are cooked. Let the syrup cook until thick as molasses. Skim thoroughly.
4. 4When cool, place the peaches, one at a time, in the jars with a spoon. Pour the hot syrup through a strainer over the peaches in the jars until full. Seal the jars quickly and stand them upside down for several hours before storing.