7 c. sliced peeled peaches (3 lbs.)
4 c. sugar
3 1/2 c. raisins
1 lemon, quartered and thinly sliced
1 orange, quartered and thinly sliced
2 tbsp. allspice berries
1 c. coarsely chopped walnuts

Stir together all ingredients, except allspice, berries, and walnuts. Tie berries in cheesecloth bag. Add to peach mixture; heat to boiling. Stirring frequently, boil gently 20 to 25 minutes or until slightly thickened. Stir in walnuts. About 5 minutes before end of conserve cooking, remove jars from hot water. Invert on clean towels; keep out of draft. Jars should be hot and dry when filled. Remove cheesecloth bag and discard. Fill one jar at a time to within 1/4 inch of top; wipe top and screw threads with damp clean cloth and seal as directed when canning.