Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  prepared fruit -- (about 3 pounds
                        -- fully ripe
                        peaches)
  2        tablespoons  fresh lemon juice
  1           teaspoon  fruit protector -- (optional)
     1/2      teaspoon  ground allspice -- cinnamon and cloves
  5 1/2           cups  sugar
  1                box  fruit pectin
     1/2      teaspoon  margarine or butter

Preparation:

Peel, pit and finely chop peaches. Measure 4 cups into 6- or 8-quart saucepot. Stir in lemon juice, fruit protector and spices. Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into fruit in saucepot. Add margarine. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. After jars are cool, check seals.

Nutritional Information:

4267 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 1102g Carbohydrate; 0mg Cholesterol; 12mg Sodium