3 cups of sugar to every 6 cups of peaches
1 tablespoon of butter
1-2 tablespoons of lemon juice
cinnamon or nutmeg to your taste
Put all ingredients in a large saucepan. Let set about 5 min until juice forms. Cook at medium to medium high until thick, stirring often. Freese in ziplock bags or process in jars. Makes the best peach jam I ever ate. Works great with apricots as well.