4-6 lb. peaches
1 c. sugar to 1 c. of peaches
1/2 nuts (pecans or walnuts, chopped)
1 c. raisins
1 rind and juice of lemon
1 pkg. Certo to jell
6 pt. jars for canning
1 lg. pot, enamel is not good

Peel and slice peaches and measure by cup. Add equal amount of sugar to peaches. Add rind and juice of lemon, 1 cup raisins and bring to a boil until foam starts. Turn down to low and cook until fruit starts to clear. Turn off and add Certo and nuts and place in hot jars; seal.