18 peaches
2-3 oranges
1 sm. bottle drained maraschino cherries (for color) (optional)
Sugar, cup for cup

Peel peaches and chop. Run oranges through a food grinder on coarse chop. The jam has better texture if the peaches are in slightly larger pieces, but if you are in a hurry, they too can be run through a chopper. Leave cherries whole or cut in half.

Measure prepared fruit and add sugar cup for cup. Cook in a large pan over low heat, stirring frequently, until the jam has thickened. Be careful, this can burn easily if the flame is too high.

Pour hot jam into preserve jars; seal with paraffin or process in boiling water bath for 10 minutes.

This is almost a cross between jam and marmalade. If you like it a little more tart, increase the proportion of oranges. You need the cup for cup sugar content to make it thicken. This is also great on ice cream.

Note: Aunt Grace was a good old Yankee who never wasted a thing. To do this right, use peaches from the bargain table.