8 cupfuls of sliced peaches.
4 cupfuls of sugar.
2 cupfuls of water.
The peaches need not be peeled, but should be rubbed in a coarse towel before slicing.
Put the water into a kettle or bright pan; then the peaches; shut in the steam and let cook at the back of the stove, or set on bricks, for an hour or longer. Then add the sugar, and do not leave it, as it burns very easily, but keep stirring with a broad wooden paddle while it boils one-half hour more. Keep in a jar in a cool place.
Whitehead’s Family Cook Book, 1891