4 1/2 to 5 lbs. peaches, peeled & pitted (18 med.)
3 c. water
4 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Chop peaches (measure about 11 cups). In an 8 to 10 quart kettle or Dutch oven combine chopped peaches and water. Cook fruit mixture, covered, on low heat until peaches are tender, about 40 minutes. Press fruit mixture through food mill or sieve. Return to kettle.

Add sugar, cinnamon and nutmeg. Bring to boiling. Boil gently, uncovered, until mixture is desired consistency, 40 to 45 minutes, stirring frequently. Carefully ladle hot butter into hot, clean half-pint jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 10 minutes. (Start timing when water returns to boiling.) Makes 7 half pints.