8 cups fresh ripe peaches
5 cups granulated sugar
1 cup water
Peel and cut up the peaches. Place the peaches in a heavy stockpot and cover with the sugar. Allow the peaches and sugar to sit for 1 hour for the juices to develop. Add the water and place on low heat. Bring to a slow simmer. Cook for about 2 hours, stirring often to prevent scorching. Remove the peaches from the heat and allow them to cool. Refrigerate.
If canning, spoon the hot peaches into hot sterilized canning jars. Cover at once with metal lids and screw on bands. Process the jars of jelly in a boiling water bath for 5 minutes. Remove and cool on wire racks.
YIELD: ABOUT 6 QUARTS