Grandma's Spiced Peach Preserves

Prepare the Peaches: Bring a large pot of water to a rolling boil. Gently add the peaches and blanch for 1-2 minutes, or until the skins begin to split. (2 minutes)

Cool and Peel: Immediately transfer the peaches to an ice bath to stop the cooking process. Once cool enough to handle, peel off the skins, remove the pits, and quarter the peaches. (15 minutes)

Combine and Mash: Transfer the quartered peaches to a large, heavy-bottomed pot. Use a potato masher to crush the peaches, releasing their juices. Stir in the sugar, cinnamon, and cloves until well combined. (5 minutes)

Simmer to Perfection: Place the pot over low heat and cook, stirring occasionally to prevent sticking, until the preserves reach your desired consistency. This may take 1 to 1.5 hours. The mixture will thicken as it cools, so don't overcook. (90 minutes)

Sterilize Jars: While the preserves are simmering, sterilize the canning jars and lids. Place the jars in a large pot, cover with water, and bring to a boil for at least 5 minutes. Remove the jars and lids carefully and set aside to dry slightly. (5 minutes)

Fill the Jars: Carefully ladle the hot peach preserves into the sterilized jars, leaving about 1/4 inch of headspace at the top. Use a clean knife or spatula to remove any air bubbles by running it along the inside of the jar. (15 minutes)

Seal the Jars: Wipe the rims of the jars with a clean, damp paper towel to remove any residue. Place the lids on the jars and screw on the rings until fingertip tight (not too tight). (5 minutes)

Process in Boiling Water: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring they are not touching each other. The water level should be at least 1 inch above the tops of the jars. Add more boiling water if needed. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes. (15 minutes)

Cool and Check Seals: Remove the jars from the stockpot and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound as the lids seal. Once cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex or pop back up, the jar is sealed properly. (4 hours)