Remove pits and imperfect parts from peaches. In a large saucepan, simmer peaches with just enough water to keep them from burning. When peaches are softened, put them through a food mill or puree with a hand-held or stick blender. Add sugar, lemon juice and rind, and spices, and cook slowly on medium-high heat until thickened stirring to prevent sticking or scorching.  

To test your jam to see if it’s done, dip a cold metal spoon into the boiling jam. Over a plate, turn the spoon on its side so the liquid runs off the side. The jam is done when it forms two drops that flow together and sheet or hang off the edge of the spoon.

Prepare boiling water canner and heat jars in simmering water until ready to use. Wash lids in warm soapy water and set aside.

Remove jam from heat and skim off any foam. Ladle hot jam into hot jars leaving a ¼ inch of headspace. Clean rims of jars before putting on jar lids. Screw the metal bands on finger tight and place in boiling-water bath canner. Process for 10 minutes.

Turn off heat and take off lid. After 10 minutes, remove jars and place on a rack or kitchen towel on the counter.  Allow jars of jams to cool down without moving. You may hear pinging…the jars have sealed! After 24 hours remove the screw bands and test seal by pressing gently on the lid. Store for up to a year in a cool, dry place.