2 qts. crushed, peeled peaches
6 c. sugar
1/2 c. water

Combine peaches and water, cook gently 10 minutes. Add sugar, slowly bring to boiling, stirring until sugar dissolves. Cook rapidly until thick, about 15 to 18 minutes, stirring to prevent sticking. Pour, boiling hot, into sterilized jars. Adjust caps. About 3 1/2 to 4 pints.

For spiced peach jam, add in cheesecloth bag to jam during cooking: 1 teaspoon whole cloves, 1/2 teaspoon whole allspice, 1 stick cinnamon. Remove cheesecloth before pouring jam into jars.