This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
5 pounds underripe peaches, peeled and sliced
Grated rind of 1 orange
3 oranges, peeled and sectioned
7 cups sugar
3/4 pound blanched almonds, cut lengthwise into halves or slivers
Combine all ingredients except almonds in a Dutch oven; bring to a boil, stirring occasionally until sugar dissolves. Boil gently 45 minutes, stirring frequently. Stir in almonds; cook an additional 10 minutes.
Quickly pour into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids, and screw metal bands tight. Process in boiling-water bath for 10 minutes.
Yield 4 1/2 cups.
Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.