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Peach-Pineapple Preserves

5 pounds peaches (about 10 large)
2 cans (8.5 ounces each) crushed pineapple, do NOT drain
1/3 cup bottled lemon juice
5 cups sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon mace

Peel, pit and large dice peaches. Put cut peaches into water
containing ascorbic acid so that peaches won't darken, until all
peaches are cut up. Rinse peaches and put into heavy saucepan. Add
undrained pineapple, lemon juice, sugar and spices. Bring to a
boil, dissolving sugar. Turn head down and cook at a slow boil
until preserves are thick and translucent. Remove from heat.,
removing any foam with a metal spoon. Ladle into hot jars, clean
rims, seal. Process in water bath canner for 10 minutes.

Makes 5 to 6 pints

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