Christine's Peach Butter

2 quarts peach pulp (18 peaches)
4 cups sugar
1/2 to 1 t. ginger and nutmeg
Wash, scald, pit and peel peaches, chop.
Cook until soft.Add onlu enough water to prevent sticking. Put through food mill
Add sugar, ginger, and nutmeg. Cook about 30 min. until thick. Stir to prevent sticking. Put hot into hot jars, 1/4" head space. Process 10 min.
4 pints-8 jelly glasses.