Prepare the syrup as directed in preceding recipe. Then peel the Peaches and cut them into halves, removing the stones. Skim the syrup, and drop in the Peaches, one at a time, and let them boil till tender, from fifteen to twenty minutes. They should be so tender that they may be pierced with a broom straw. This is the test. Then remove the kettle from the fire, carefully drain out the Peaches and put them in the jars. Then boil the syrup twenty minutes longer, or until it forms a thick syrup, removing the scum as it rises. Pour off any remains of thin syrup that may have adhered to the Peaches in the jar, and fill in with the syrup, and set aside to cool. When cool, screw the tops of the jars on. Label and set away.