7 cups sliced peeled peaches (about 3 lbs)
4 cups sugar
3 1/2 cups raisins
1 lemon, quartered and thinly sliced
1 orange, quartered and thinly sliced
2 tbsp. allspice berries
1 cup coarsely chopped walnuts

Prepare glasses as directed for Quick Preserves.

Stir together all ingredients except allspice berries and walnuts; tie berries in cheesecloth bag. Add to peach mixture; heat to boiling. Stirring frequently, boil gently 20 to 25 minutes or until slightly thickened. Stir in walnuts.

About 5 minutes before end of conserve cooking, remove jars from hot water; invert on clean towels. Keep out of draft. Jars should be hot and dry when filled. Remove cheesecloth bag and discard.

Fill one jar at a time to within 1/4" of top; wipe top and screw-threads with damp clean cloth and seal as directed by manufacturer. Invert for a few seconds.

Place sealed jars upright a few inches apart on several thicknesses of cloth away from draft. When completely cool, test seal. Store in cool, dark place no longer than 6 months.

7 or 8 half-pints