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

Peel and slice peaches. Cook in small amount of water until peaches are soft. Mash and strain. Measure 4 cups pulp and combine with remaining ingredients. Cook, uncovered, until mixture thickens, about 45 minutes, stirring often. Fill clean, hot canning jars, leaving 1/4 inch head space. Close jars. Process 10 minutes in boiling water bath.