Here is one way I'm preserving tastes of summer 2010
About 10 large firm but ripe peaches, peeled and sliced
6 cups sugar
Combine the fruit and sugar in a 4 quart pot. Cover and let stand in a cool spot for 18 to 24 hours. After standing, bring pot to boil, stirring frequently. Bring slowly to 200 degrees F and continue simmering for approximately 40 minutes. Continue stirring frequently. The fruit softens and becomes more opaque. The syrup thicks. Skim off foam if necessary. Or add a t. butter to help keep the foan down.
Immediately fill hot, sterilized half-pint jars with preserves leaving 1/4 inch head space. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 5 minutes. Yield 6 half pints.
I had a little more which went into a bowl and into my frig. It will sweeten my morning yogurt for a while.
Remember to enjoy yourself.