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Aleta's Spicy Peach Preserves

List of Ingredients

5 cups peaches, washed and pit removed (about 7 peaches)
1/4 cup fresh lemon juice
9 cups sugar
1-1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1 packet liquid pectin



Recipe

For as long as I can remember, I'd wanted to try my hand at canning. Something always held me back--perhaps it was just the fear that I'd end up inadvertantly poisoning my nearest and dearest.
Then one day I discovered this wonderful little recipe on Epicurious.com's Gail's Recipe Swap. So I took the plunge; the preserves were a resounding success, and I haven't looked back.
Oh, I've had more than my share of failures--any cook worth her or his salt HAS, after all. But you've got to give it a try. And I silently thank Aleta each and every time I successfully can another batch...

"This was the first preserve I ever made. I only got brave enough because I couldn't forget the taste of a jar given to me. Try this next summer and you will can anything! Caution: make several batches: you gain a faithful following of friends who want their annual supply!"
--Aleta

Do not peel peaches. Finely chop in food processor, using pulsating so you don't over-process. Combine all ingredients except pectin in a large heavy pot. Cook, stirring occasionally until it begins to boil. Stirring constantly, boil hard a few minutes. Remove from heat and add pectin package all at once. Stir and skim off foam. Stir 5 minutes. Pour into 12 small jars. Carefully
clean off lip of jars with hot wet towel to ensure good seal. Apply seals and rings, but not tightly. Cook in water bath for at least 10 minutes. Cool on a baking rack, then tighten rings. Press the center of the lid, there shouldn't be any bounce back if sealed properly. If seal didn't work on some, refrigerate and eat these first, or place contents in clean jars and put through water bath again. These keep in pantry for over a year. Doubles nicely.

Aleta from Gail's Recipe Swap