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: email@example.com
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|Serving Size: 1 Serving (1079g)|
|Recipe Makes: 3|
|Calories from Fat: 17 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 3.2mg||0 %|
|Potassium 1160mg||31 %|
|Total Carbohydrate 459.1g||135 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 448.9g|
|Protein 5.6g||8 %|
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Calories per serving: 1791
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