2 qts. crushed peeled peaches
1/2 c. water
6 c. sugar
4 tbsp. stick cinnamon
1 tbsp. whole cloves

Put spices in a cheese cloth bag. Combine peaches and water and spices. Cook gently 10 minutes. Add sugar; stir. Slowly bring to a boil, stirring until sugar dissolves. Cook rapidly until thick about 15 minutes, stirring frequently to prevent sticking. Take out cheese cloth spice bag. Pour hot jam into hot jars, leaving 1/4 inch head space. Adjust caps on jars. Process 15 minutes in boiling water bath. Yield: About 4 pints.