4 lbs. (at least) peaches, peeled, pitted, and sliced
3 c. water
6 c. sugar
2 c. seedless raisins
1 1/2 c. chopped walnuts

I save the peelings and pits; add water and simmer for a couple hours. Strain (save some whole pits) and use the juice to make Peach Pit Jelly (put 1 pit in each jar of jelly before sealing).

Cook the peaches, water, and sugar together for approximately 15 minutes. Add the raisins and cook until the mixture thickens. Add walnuts and cook 5 minutes longer. Pour into hot sterilized jars and seal immediately. Makes about 7 pints. (I use 1/2 pint or sealable jelly jars.)

In addition to the usual usage for preserves, this one is especially good with ham or served on pound cake or vanilla ice cream for a quick dessert.