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Clean and sterilize the jars and rings.
Peel and slice the peaches, discarding the pits.
Divide the peaches among the sterilized jars, packing them in.
Fill the water bath canner with water and bring to a boil.
Prepare the simple syrup by boiling 8 cups of water and adding 2 cups of granulated sugar until dissolved.
Pour the syrup into the jars, covering the peaches and leaving about ½ inch of space at the top.
Boil the new lids in a small pot of water for about 5 minutes.
Place a boiled lid on each jar and secure with the sterilized rings.
Place the jars in the water bath canner, cover, and boil for 25 minutes.
Transfer the jars to a dishtowel and let cool completely. Test the seal by pressing down on the lid.