Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          sugar
   1      cup           water
   1      tablespoon    lemon extract
   6      pounds        ripe peaches -- peeled and sliced
                        -- (around 24)

Preparation:

1. In a large saucepan, dissolve sugar in water over medium- high heat and bring to a boil; cook for about 5 minutes, or until syrup is clear. Skim off any froth. 2. Add vanilla and lemon extract, stir in peaches, and return to a boil. Watch carefully to prevent from boiling over. 3. Boil for 5 minutes. Remove from heat and skim off any froth. 4. Fill hot, sterilized jars (quart-size screw-top Mason jars) and adjust caps; a suction seal will form with cooling. Store in a cool, dark place. Serve with hot biscuits, or warm over vanilla or Texas peach ice cream. Makes 3 quarts.