- Pare peaches but do not stone.
- Put a 1/2-inch layer of sugar into a wide-mouth half-gallon jar; then a
layer of peaches. Cover well with sugar, carefully filling all crevices.
- Repeat layers of sugar and peaches, with sugar on top.
- Seal, then let stand for 6 months to ripen.
- Drain and bottle liquid.
The peaches may be served as dessert sauce.