Preserved Peaches

Take ripe, but not soft peaches. Pour boiling water over them to take off skins, which will pull off easily. Weigh equal quantities fruit and sugar; put them together in earthen pan over night. In morning pour off syrup, boil few minutes; set off kettle, take off scum. Put back kettle on fire; when syrup boils up, put in peaches. Boil them slowly 3/4 of an hour; take out and put in jars. Boil syrup 15 minutes more and pour over them.