- 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
- Repeat layers of sugar and peaches, with sugar on top. Seal, then
let stand 6 months to ripen.
- Drain and bottle liquid.
Peaches may be served as dessert sauce.
This liquid is excellent for soaking cheesecloth to wrap fruitcakes.