4 oranges
4 lemons
1/2 c. whole cloves
1/2 c. whole allspice
1 cinnamon sticks, broken
10 bay leaves, crumbled
4 (8 oz.) decorated jelly jars with bands & lids

Using a veggie peeler, peel oranges and lemons, being careful to remove only peel and not white pithe. Cut or tear into 1" pieces. Spread peel on paper towel lined pan. Place in a preheated oven at 175 degrees or set oven to warm. Dry in oven for 1 to 1 1/2 hours, tossing occasionally. Peels should be leathery and/or slightly crunchy. Spread peels on new paper towels and let air dry for 24 hours. Combine dried peels with remaining ingredients. Fill jars with mixture. Place lids on jars and screw bands on firmly. 3 to 4 1/2 pints.

To use potpourri, remove lid and leave band on for decoration. To fragrance a room pour 1 tablespoon potpourri into a jar and fill with boiling water to release fragrance. Hold jar by screw band when hot.