2 quarts crushed, peeled peaches
1/2 cup water
6 cups sugar

Yield: 8 half-pint jars

Sterilize the canning jars. Combine the peaches and water; cook gently for 10 minutes.
Add the sugar; slowly bring to a boil, stirring occasionally until the sugar dissolves.

Cook rapidly until thick, about 15 minutes, stirring frequently to prevent sticking. Pour the hot jam into the hot jars, leaving  1/4 inch head space.

Wipe the jar rims and adjust the lids. Process 5 minutes in a boiling-water bath.