3 lbs. peaches
3 lbs. sugar (6 cups)
3-oz jar maraschino cherries (about 12, with liquid to cover)
Peel, pit, and mash the peaches with a potato masher. Fine-chopping with a knife is also acceptable, but do not puree. In a bowl, cover the peaches with the sugar, put a lid on the bowl, and let stand several hours, or even overnight. When the juice has been released from the fruits, put the peaches and sugar in a saucepan: add to this the grated rind of 1 well-washed oranges; the pulp and juice of all 3 oranges, the cherries, cut into pieces but not too finely; and the maraschino juice. Bring slowly to a boil and cook until thickened, about 30 minutes. Be sure to stir occasionally as the mixture thickens to prevent sticking. Ladle into hot sterilized jars, leaving 1/4 inch head space. Wipe the rims clean, put the lids in place, and tighten down. Invert the jars for a few minutes to complete the seal, then return to the upright and let cool completely. Check the seals, label, and store in a cool, dry place.
Yield: about 5 cups