3 lbs. fully ripe peaches
2 tbsp. lemon juice
1/2 tsp. ground cloves
1/2 tsp. cinnamon
5 1/2 c. sugar
1 (1 3/4 oz.) box powdered fruit pectin

Peel and pit peaches. Grind or chop them very fine. Measure four cups into a very large saucepan. Add lemon juice and spices. Add pectin to fruit, mixing well. Place over high heat and stir until mixture comes to a hard boil. Immediately stir in sugar. Bring to a full rolling boil, and boil hard one minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Then stir and skim by turns for five minutes to cool slightly. Ladle quickly into hot glasses. Cover jam at once with one-eighth inch hot paraffin. Makes about 8 medium-sized glasses.