4 c. chopped ripe peaches
1/4 c. lemon juice
1/3 c. chopped onion
1/4 c. drained, slivered preserved ginger
1/2 tsp. cloves
1 tbsp. salt
2 lbs. sugar (4 1/2 c.)
3/4 c. brown sugar
1/2 c. vinegar
1 c. raisins
1 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1 (1 3/4 oz.) box fruit pectin

Mix all ingredients together except sugar and pectin. Add pectin and bring to rolling boil, stirring. Add sugar and bring to rolling boil again. Cook 5 minutes, stirring. Remove from heat. Skim and stir for 10 minutes. Pour into hot jars and cover with paraffin. Makes about 6 jelly jars full. Note: Preserved ginger can be purchased in specialty food stores.