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To make about 4 pints. Make a spice bag by wrapping 1 teaspoon of whole cloves, 1/2 teaspoon of whole allspice and one cinnamon stick in cheesecloth. Add the bag to the peaches when you add the water. Remove the bag before pouring the jam into jars. In a heavy enameled pan , crush thepeaches with a potato masher. Add the water. Cook gently for 10 minutes, then add the sugar. Stirring occasionally until the sugar dissolves, slowly bring the mixture to a boil. Stirring often to prevent sticking, cook rapidly until the mixture is thick, about 15 minutes. Pour the jam, boiling hot, into hot jars, leaving 1/2 inch headspace. Adjust the caps. Process for 15 minutes in a boiling water bath.
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