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Honey Peach Jam
From Deaf Smith Country Cookbook (Canada, UK), by Majorie Winn Ford, Susan Hillyard, and Mary Faulk Koock.


1/4 tsp mace
1/2 tsp ground nutmeg
1 Tbsp cinnamon
1-1/2 tsp whole cloves
3 pounds fresh peaches, blanched, peeled, and puréed
2-1/2 cups raw honey
1/4 cup lemon juice
3/4 cup fresh orange juice


Tie the spices in a cheesecloth bag. Combine ingredients and simmer together until the mixture thickens. Remove the spices. Pour jam into hot, sterilized jars. Seal.

Variation: Try using fresh apricots or plums.

Yield: 3 pints

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