Combine sugar and water and cook until sugar dissolves Add peaches and cook rapidly until fruit becomes clear stirring occasionally Cover and let stand 12 to 18 hours in a cool place Drain fruit and pack into hot Ball jars leaving 14-inch headspace Cook syrup rapidly 2 to 3 minutes or longer if too thin Pour over fruit leaving 14-inch headspace Adjust caps Process half pints and pints 20 minutes at 180 to 185 in hot water bath Yield About 6 half pints
