Rinse the peaches under cool running water.

Blanch peaches in boiling water for 30 to 60 seconds, then transfer immediately to cold water.

Peel the peaches, remove pits, and cut into quarters or smaller pieces.

Place peaches and water in a large saucepan and simmer until soft and mushy.

Puree the cooked peaches using an immersion blender, food processor, or food mill.

Measure 2 quarts of peach pulp into a large saucepan.

Add sugar and stir until completely dissolved.

Bring the mixture to a soft boil over medium-high heat.

Reduce heat and cook at a low boil, stirring frequently to prevent scorching.

Cook until the peach butter forms a mound on a spoon.

Ladle into prepared jars, leaving 1/4 inch headspace if canning.

Process in a boiling water bath canner for 10 minutes, or 15 minutes above 6000 feet elevation.

Cool completely before storing.