Wash, dry and set aside quart jars. In a small saucepan, add lids. Fill with water, covering the lids. Turn heat to low and let the water lightly simmer.
Fill water bath with water and heat on high until boiling.
Peel peaches, cut in half and remove pit.
Put halved peaches into quart jars, shaking the jar occasionally to pack peaches tight into the jar. Set aside.
In a large pot, prepare the syrup, depending on the level of sweetness desired.
Add sugar and water. Boil together for 5 minutes. Skim the top if needed.
Funnel hot syrup into jars, covering the peaches and leaving 1/2 inch of headspace.
Use a clean cloth to wipe jars and jar rim. Remove jar lids from heat and add to jars. Tighten well with band.
Add jars to water bath, adding any extra water needed until at least an inch of water is over the top of the jars. Bring water to a full boil and set a timer for 30 minutes.
Turn off the heat and lift the jars out of the water bath. Gently place them on a towel and let them sit for several hours, until cool and the jar lids have sealed. You should hear little "popping" noises as the jars seal. If any jars haven't sealed once they've cooled off, place in the refrigerator and use those first.
Store in a cool, dry space. Jars can last up to 18 months.