2 qt. peach pulp (about 1 1/2 doz. med. fully ripe peaches)
4 c. sugar
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg

To prepare pulp: Wash, scald, pit and chop peaches. Cook until soft, adding only enough water to prevent sticking. Press through a sieve or food mill. Measure pulp.

Add sugar and spices and cook until thick about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot mixture into hot sterilized jars leaving 1/4 inch head space. Adjust caps. Process pints or 1/2 pints in boiling water bath for 10 minutes. Yield: About 4 quarts or 8 1/2 pints.