How to peel the peaches:

• Boil a pot of water, large enough to submerge several peaches. 

• Once boiling, reduce heat to simmer. Lower peaches into the water and let them blanch/soak for about 30 seconds.

• Use a slotted spoon to transfer the peaches from the pot, into a bowl full of ice water to cool.

• Once cooled, the peach skin should be very easy to pull away gently with your hands.  You may use a knife to make a slit in the skin, if needed.

• Starting at the stem, run a knife vertically around the outside of the peach. Carefully twist and pull the sides apart from one another and remove the pit.

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1. Remove skins and pits. Chop peaches and add to a large pot.

2. Crush or smash the peaches. Add lemon juice; stir well. Place on high heat and, while stirring constantly, bring to a full rolling boil with bubbles over the entire surface.

3. Add the sugar and spices all at once and heat again to a full bubbling boil. Boil hard for 1 minute (set a timer), stirring constantly.

4. Lower heat and simmer till it thickens, about 45-60 minutes.