Wash two gallons of peaches, cut them in halves, and remove pits. Weigh the fruit, and to each pound allow a quarter of a pound of sugar. Put the peaches in a porcelain-lined kettle, cover and stew slowly, stirring occasionally until the mass is smooth and rather dark. Add the sugar and keep cooking until, when you put a teaspoonful in a saucer and cool it, it is sufficiently hard to roll or handle like a soft ball. When done, turn into tumblers, and stand aside to cool just as you would jelly. Then cover with lids that have been sterilized or with paraffin and paper. Apples and quinces may be used the same way. It is really a fruit-paste.