18-20 ripe fresh peaches
8-12 cups boiling water
1 Tablespoon fresh lemon juice
2 cups light brown sugar, packed
Cover peaches with boiling water, then dunk them in ice water (a colander helps).
Rub with your hands and the peels will slip right off.
Cut peaches into chunks. Mash in the bottom of a large pot over medium heat.
Add lemon juice and sugar. Stir until sugar is melted.
Bring to a boil, reduce heat to simmer
and cook uncovered, stirring occasionally, for 3-4 hours, until thickened.
Ladle into prepared jars and process 12-15 minutes. Store in a cool place.