2 - 29 oz cans peaches (in heavy syrup)
2 - cups regular sugar
Pour peaches and syrup into medium- large sized pot. Heat over medium low for 30 minutes stirring occasionally. When the 30 minutes are up gently stir in the sugar. Raise heat to medium and bring back to a boil. Lower heat and simmer on low and continue cooking for 1 1/2 - 2 hours, or until the peaches have cooked down to 1/3 or 1/4 of their original volume and have the consistency of jam or preserves. Remove from heat. Pour peach mixture into hot sterilized jars and process in a hot water bath. This recipe yields three half pint jars.
*Stir the peaches often while they are simmering so they dont stick to the bottom and burn. If you cook them low enough they wont burn or stick. Just watch them closley.
use your browser's print function to print this recipe