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 the kernels, 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.