Instructions: Peel, pit and large dice peaches. Put cut peaches into water containing ascorbic acid so that peaches wont darken, until all peaches are cut up. Rinse peaches and put into heavy saucepan. Add undrained pineapple, lemon juice, sugar and spices. Bring to a boil, dissolving sugar. Turn head down and cook at a slow boil until preserves are thick and translucent.

Remove from heat, removing any foam with a metal spoon. Ladle into hot jars, clean rims, seal. Process in water bath canner for 10 minutes.

This recipe yields 5 to 6 pints

Yield: 5 to 6 pints

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