3 1/2 c. sugar
2 c. water
5 c. sliced, peeled, hard-ripe peaches (about 5 large)
2 cracked peach pits
2 drops almond extract
1/2 tsp. ground ginger, nutmeg or cloves
1/2 c. sliced maraschino cherries

Combine sugar and water and cook until sugar dissolves. Add peaches and cook rapidly until fruit becomes clear, stirring occasionally. Cover and let stand 12 to 18 hours in a cool place. Drain fruit and pack into hot Ball jars, leaving 1/4-inch headspace. Cook syrup rapidly 2 to 3 minutes or longer if too thin. Pour over fruit, leaving 1/4-inch headspace. Adjust caps. Process half pints and pints 20 minutes at 180°F to 185°F in hot water bath.

Yield: About 6 half pints.

NOTE: If desired, one of the following may be added just before preserves are removed from heat: