Wash your peaches well. Halve, pit, and quarter the peaches. Place in a large kettle with the water.

Begin to cook over medium heat, smashing periodically using a potato masher. As the peaches cook down, stir and mash.

When the peaches have softened significantly, use an immersion blender or food mill to break down the peaches to a sauce.

If you prefer to add raspberries, add 2-3 cups of frozen raspberries.

Cook an additional 3-4 minutes and then blend again.

Test the fruit at this point for sweetness. Add sugar by the ¼ cup, until desired sweetness is found.

Wash and sanitize six quart jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water.

Bring peach sauce to a boil. Once you have reached a boil ladle into prepared jars, leaving ½ inch head space, maintaining the boil on the kettle as you go.

Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight.

Place in the canner, increasing the heat to high. Once the canner reaches a boil, process pint jars 20 minutes and quart jars 25 minutes (adjusting for altitude).

Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours.