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Pare peaches but do not stone. Put a 1/2-inch layer of sugar into a wide-mouth half-gallon jar; then a layer of peaches. Cover well with sugar, carefully filling all crevices. Repeat layers of sugar and peaches, with sugar on top. Seal, then let stand for 6 months to ripen.
Drain and bottle liquid. The peaches may be served as dessert sauce.
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