|Ripe peaches||4 Pound, peeled pitted and sliced|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Lemon juice||2 Tablespoon|
In a large heavy kettle combine the peaches with 1 cup water and cook, covered, over low heat, stirring occasionally, until the peaches are tender.
Force the peaches through the medium disc of a food mill.
Return the puree to the kettle, add the sugar, the lemon juice, and spice bag and bring to a boil.
Simmer the mixture over low heat, stirring and skimming occasionally, for 1 1/2 to 2 hours or until thick.
Spoon into sterilized jars, filling the jars to within 1/4 inch of the top, and rap the jars on a hard surface to eliminate any air bubbles.
Wipe the rims with a dampened cloth and seal the jars with the lids.
Put the filled jars in a water bath caner or on a rack in a deep kettle and add enough hot water to cover the jars by 2 inches.
Bring the water to a boil and process the jars, covered, for 10 minutes.
Transfer the jars with canning tongs to a dish towel and let them cool.
Store in a cool, dark place.