Garfield Jam

4 pounds plums -- pitted
4 pounds peaches -- pitted, peeled
4 pounds light brown sugar
1 pint vinegar
1 tablespoon cinnamon
1 teaspoon cloves

Boil plums, peaches until tender very slow. Add brown sugar, vinegar, cinnamon, and cloves. Boil until thick.

Remove from heat, ladle into hot sterile jars, leaving about 1/4-inch headspace. Cap and give a 5 minute hot water bath.

This recipe yields about 5 pints.

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