From The Forum.

Ingredients

½ cup pickling spices

2 lemons

water

3 pounds ripe fresh peaches

2 cups sugar

1 2 1/2″ cinnamon stick

Method

1. Place pickling spice on a square of double thickness cheesecloth; pull up ends; tie with a string and set aside.

2. With a vegetable peeler remove only the yellow portion from lemons; set remaining lemons aside. Using a sharp knife, cut peel into 2-inch long thin strips (makes about 1/4 cup).

3. In a small saucepan over high heat bring 3/4 cup water and lemon peel to a boil; reduce heat and simmer, uncovered, for 10 minutes. Drain and set aside.

4. Meanwhile, cut off and discard white membrane from lemons; coarsely chop lemons (makes about 1/2 cup); set aside. In a large saucepan place peaches in boiling water to cover for 1 minute; chill in cold water; peel, pit and coarsely chop (makes about 61/2 cups). In the same large saucepan combine peaches, sugar, cinnamon stick, reserved spice bag, lemon peel and chopped lemons. Bring to a boil, stirring occasionally’ reduce heat and simmer, uncovered, stirring occasionally until mixture thickens, about 30 minutes.

5. Remove and discard spice bag. Ladle into jelly or canning jars; cover. Process following manufacturer’s directions in a boiling water bath, or refrigerate or freeze in covered containers, up to 3 months.

Note: To test for thickness, place 2 tablespoons marmalade in a small cup. Chill in freezer for 5 minutes, if mixture is too thin, cook 5 minutes longer; repeat test. Recipe can be doubled; increase cooking time to 45 minutes.