Spiced Peach Preserve

Submerge canning jars into boiling water until the jam reaches the desired consistency. Clean unused lids and rings with warm, soapy water.

Combine peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large cooking vessel. Bring the mixture to a boil; cook, stirring occasionally, until the peaches are tender, approximately 15 minutes. Take the pot off the heat.

Pulse the mixture with an immersion blender or potato masher until it reaches your desired texture. Reheat the pot; continue cooking the jam until it thickens, about 10 minutes more.

Fill hot jars with the jam, leaving a small gap between the top of the jar and the lid. Wipe the rim with a damp cloth to remove any residue. Place the lids on top and secure them with the rings.

Position a rack in the bottom of a large container filled halfway with water. Bring the water to a boil and carefully lower in the jars, leaving about 2 inches of space between each jar. Pour more boiling water over the jars to cover them by at least 1 inch. Bring the water to a rolling boil, cover the container, and process for 10 minutes.

Remove the jars from the pot and place them on a cloth-covered or wooden surface, several inches apart, until they cool completely, approximately 12 hours. Check the seal by gently pressing on the top of each lid; if it doesn't move, the seal is tight. Remove the rings for storage and store in a cool, dark area.