Instructions: 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.

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