Grandma's Spiced Peach Preserves

Ingredients

• peaches
• 1/2 cup swhite sugar
• 1/2 teaspoon sground cinnamon
• 1/2 teaspoon sground clove s
• half-pint can ning jars with lids and rings

Instructions

1. Bring a large pot of water to a boil; add peaches. Cook until peach skins begins to split, 1 to 2 minutes. Drain and cool slightly. Peel, pit, and quarter peaches; transfer to a large pot. Mash with a potato masher.
2. Stir in sugar, cinnamon, and cloves; cook on low heat until reaches desired consistency, 1 to 1 ½ hours.
3. Inspect six 8 ounce (half pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach preserves ready. Wash new, unused lids and rings in warm soapy water.
4. Pack peach preserves into hot, sterilized jars, filling to within ¼ inch of top. Run a clean knife or a thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil; lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. Remove the jars from the stockpot and let rest, several inches apart, to cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.