Spiced Peach Spread

Begin by bringing a large pot of water to a rolling boil. Prepare a large bowl of ice water and set it aside.

Working in batches of 2, gently place the peaches in the boiling water for 30 seconds to 1 minute to scald the skins. Then, quickly transfer the peaches to the ice water and allow them to cool for 30 seconds to 1 minute. Remove the peaches to a paper towel-lined plate and repeat the process with the remaining peaches.

Peel the skin from the peaches, discarding the skin and pits. Chop the peach flesh and place it in a large pot over medium-low heat. Cook the peaches, stirring frequently, until they are soft and tender, approximately 30 minutes. Add more water if needed to prevent sticking.

While the peaches are cooking, inspect 4 pint-sized jars for cracks and rings for rust, discarding any that are defective. Submerge the jars and rings in simmering water until the peach spread is ready. Wash new, unused lids and rings in warm soapy water.

Transfer the cooked peaches to a blender and puree until smooth. Measure out 800 grams of peach pulp and return it to the pot. Reserve any extra pulp for another use.

Add the sugar, cinnamon, and nutmeg to the peach pulp. Bring the mixture to a simmer over medium-low heat and continue to simmer, stirring frequently, until the spread has reduced and thickened, approximately 5 to 10 minutes.

Carefully pack the peach spread into hot, sterilized jars, filling them to within 1/4 inch of the top. Use a clean knife or thin spatula to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue, then top with lids and screw on the rings tightly.

Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil and carefully lower the jars, spaced 2 inches apart, into the boiling water using a holder. Pour in more boiling water if needed to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover, and process for 10 minutes.

Remove the jars from the stockpot and allow them to rest, spaced several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store the jars in a cool, dark area.