4 lbs. peaches
water
sugar
Slice 4 lbs. peaches, discarding stones. (If the skins are thick and fuzzy, blanch and peel them before you slice them.) Cook with 1 to 2 cups water, depending on juiciness of fruit, until very soft.
Process through an Power Strainer or sieve. Weigh the pulp and add 8 ounces of sugar for each pound of pulp. Cook until thick and creamy, stirring often and skimming the scum that rises while boiling. Hot pack in canning jars.
Yields three to four 8 ounces jars.