Peaches or pears
Syrup
Thin syrup – 1 c sugar to 3 c water
Medium syrup – 1 c sugar to 2 c water
Thick syrup – 1 c sugar to 1 c water
Very thick syrup – 2 c sugar to 1 c water
Peel desired amount of fruit and steam for about 8 mins. Leave whole, or cut into to desired size. Pack the fruit into hot jars or bottles as tightly as possible without bruising the fruit.
Syrup – boil sugar and water together until sugar has dissolved, stir occasionally.
Completely cover the fruit with the hot syrup, and to within half an inch (1.5cm) of top of jar.
Screw lids on tightly and wipe the jar clean with a damp cloth