Step 1

Remove the pits from the peaches, and slice each one into pieces.

Step 2

Add the sliced peaches, sugar, and water to a large skillet. Stir to combine.

Step 3

Bring the mixture to a boil over high heat.

Step 4

Let the mixture boil, stirring often for 2-3 minutes.

Step 5

Remove the skillet from heat and let the syrup cool. It will thicken as it cools.

Step 6

Let the mixture cool for roughly 30 minutes, then press the mixture through a fine sieve or strainer.

Step 7

Transfer the pressed syrup into a clean glass jar, and discard the pulp.

Step 8

Store the syrup in a sealed jar, refrigerated, for 3-4 weeks.