| 1 | Combine the water, lemon juice, cloves and cinnamon in a quart saucepan. |
| 2 | Dip the peaches in boiling water for 30 seconds and rinse in cold water. |
| 3 | Peel and cut in small pieces into a measuring cup. |
| 4 | Add them a cupfull at a time to the saucepan, giving them a quick stir. |
| 5 | When all the peaches are in the saucepan, bring to a boil and cook until soft, stirring frequently. |
| 6 | This should take 6-8 minutes. |
| 7 | Stirring with one hand, add the sugar with the other. |
| 8 | Stir over moderate heat untilt he mixture boils. |
| 9 | Increase the heat and cook unitl the mixture thickens or measure 220 °F on the thermometer. |
| 10 | Pour into hot, clean jars, leaving ?inch head space. |
| 11 | Wipe the rims and put on the lids and screw bands very firmly, then process in a boiling water bath for 10 minutes. |
| 12 | Cool, label and store in a dark place. |
