Take ripe free-stone peaches; pare, stone, and quarter them. To
six pounds of the cut peaches allow three pounds of the best brown
sugar. Strew the sugar among the peaches, and set them away. Next
morning add a handful of peach leaves, put the whole into a
preserving kettle, and boil it slowly about an hour and three
quarters, or two hours, skimming it well. When cold, put it up in
jars and keep it for pies, or for any common purpose.