Peach Preserves

3 1/2 cups sugar
2 pounds fresh peaches, pitted, peeled, and quartered (about 5)
Juice of 1/2 lemon

Bring the sugar and 2 cups water to a boil in a large saucepan. Add the peaches and cook over medium heat until the syrup is clear and slightly thickened, and the peaches are tender -- 8 to 10 minutes. Cover, refrigerate, and let stand overnight. Remove the fruit from syrup and transfer to pint jars.

Place the remaining syrup and the lemon juice in a medium saucepan and bring to a boil, stirring frequently, until the syrup reaches the consistency of molasses or honey. Pour the syrup over the peaches and let cool to room temperature. Cover and keep refrigerated for up to 3 weeks. Makes 2 pints