12 quarts peaches, about 1/2 bushel
2 cups water
8 cups sugar
Peel and dice peaches. Put into two large dutch ovens. Put 1 cup water into each large pan. Bring to boil without stirring-shake pan after to keep from sticking. When fruit has cooked tender process through sieve or blender. Pour back into dutch ovens. Add sugar and stir to dissolve. Bake in oven at 325 degrees about 1 hour or until golden in color. Pour into sterilized jars.
