- 6 cups chopped, peeled peaches
- 1/2 cup water
- 1 cup firmly packed light brown sugar
- 1/2 cup sugar
How to Make It
Combine peaches and water in a small Dutch oven; cover and simmer 20 minutes or until tender. Remove from heat; drain, discarding liquid. Process peaches in a food mill. Add brown sugar, mix well.
Pour mixture into an ungreased 15- x 10- x 1-inch jellyroll pan. Bake at 300° for 2 1/2 hours, stirring mixture every 30 minutes.
Line a 15- x 10- x 1-inch jellyroll pan with plastic wrap. Spread mixture evenly in pan. Bake at 150°, with oven door opened slightly, 8 hours or overnight. Let cool; cut into 5-inch squares. Sprinkle both sides of squares evenly with 1/2 cup sugar; roll up each square. Wrap individually in plastic wrap. Store in refrigerator.