Start by washing your canning jars thoroughly in hot, soapy water. Place them in a simmering water bath canner to keep them warm.

Wash the jar lids and rings in hot, soapy water, rinse and set aside.

Blanch the peaches in boiling water for 1-3 minutes, then remove with a slotted spoon.

Transfer blanched peaches into a bowl of ice water for about 5 minutes to cool.

Peel the cooled peaches and slice them into wedges or halves.

In a medium pot, combine sugar with 5 cups of water, bring to a slow boil to dissolve sugar.

Add sliced peaches to the syrup and simmer for about 5 minutes.

Pack the peach slices into jars, filling to about ½ inch from the top and ladle warm syrup over them.

Release air bubbles with a bubble remover; top off syrup if needed.

Wipe jar rims, place lids on and screw on rings until fingertip tight, then process in a boiling water bath for the recommended time.

Once processed, rest jars in the hot water for 5 minutes before transferring to a cooling rack.

Check the seals after jars have cooled completely to ensure proper sealing.