26 med. size ripe peaches
2 c. sugar
1 1/4 tsp. lemon peel
1/2 tsp. cinnamon
1/4 tsp. cardamom

Peel and slice peaches. Cook in small amount of water until soft. Mash and strain. Measure 4 cups pulp and combine with remaining ingredients. Cook until mixture thickens, about 45 minutes stirring often. Fill hot sterilized jars, leaving 1/4 inch head space. Seal at once. Makes 2 pints.