Peach-Merlot Jam

Bring chopped peaches, wine, and lemon juice to a boil in a large pot (I used my Dutch oven).

Take 1/2 cup of sugar and mix with the pectin (this keeps the pectin from clumping) and add to the mixture in the pot; combine well. Stirring constantly, return to a full boil.

Add the remaining 9 1/2 cups sugar; combine well.

Bring to a full rolling boil (one that you cannot stir down) and boil for 1 minute.

Remove from heat and stir in spices, mixing well.

Ladle into hot, sterilized pint jars, wipe rims with damp cloth, put lids and rings on, tighten rings, then process in a hot water bath for 10 minutes. (Add 10 minutes if you are in a higher altitude.)