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1
Prepare an ice bath.
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2
Bring a large pot of water to a boil.
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3
Carefully place the peaches in the boiling water for 10 seconds, then remove with a slotted spoon and place them in the ice bath.
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4
Pour out the boiling water, reserving 1 cup.
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5
Add the sugar to the water and cook, stirring, until the sugar dissolves.
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6
Meanwhile, carefully peel the peaches and cut in half lengthwise, discarding the pits.
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7
Put the peaches in a sterilized jar, leaving at least 1/2 inch at the top.
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8
Pour the syrup over the peaches and run a knife or spatula around the edges to remove excess bubbles.
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9
Tightly cover and refrigerate for up to 2 months.
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10
If you want to keep the peaches longer, up to a year, you will need to can them.
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11
Make sure you use a mason jar, then put the sealed jars in a canner, fill with about 2 inches of water, and cook for 30 to 45 minutes, depending on the altitude (the higher it is, the longer youll need).
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12
Lift the jars carefully and let cool completely in a dry area.
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13
Once the jars have cooled, make sure that the tops are well sealed by pressing the centers lightly.
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14
They shouldnt pop.
