Pit the peaches, but do not peel them. Cut into small pieces and combine with the water in a medium kettle. Over low heat, cook until soft, about 15 to 20 minutes. Force the fruit through a sieve or put through a food mill. Measure the pulp, add 2/3 cup of sugar for each cup of pulp. Combine in the kettle along with the cinnamon, allspice, and cloves, and boil rapidly over medium-high heat until the mixture begins to thicken, about 20 to 30 minutes. Add the nutmeg and ginger and continue to boil until the butter mounds on a spoon, about 10 minutes. Turn into clean, dry half-pint canning jars. Seal, and process 10 minutes in a Boiling-Water Bath. YIELD: 3 to 4 pints From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie Posted to MM-Recipes Digest V3 #190 Date: 07/03/96 From: eboyd@shentel.net