Use firm, slightly under-ripe, well-flavored peaches. Peel and cut into lengthwise slices. Reserve the stones. Crack some of them and remove the kernels. Measure the peaches.
Allow to each cupful ¾ c Sugar and 2 Tbls Water.
Stir this sirup and cook it for 5 minutes. Add the fruit. Cook it rapidly until it is transparent. Place it in glasses or jars. (If the fruit is juicy and there is too much sirup, place the peaches in jars and boil down the syrup until it is thick). Add to each glass one or more peach kernels. This is optional, but they give the preserves a distinctive flavor.
Add Lemon juice (about 2 tsp to every cup of peaches) to the syrup if desired.
If preferred, omit the water. Pour the sugar over the peaches and permit them to stand for 2 hours before preserving them.