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