Stone fruit marmolade

Peaches and Apricots add sweetness and love to this conserve. the variety between the citrus, stone fruits and cherries makes it like eating 3 jellies on a single slice of bread.

1 t whole gloves
1 t whole allspice
1 cinnamon stick broken into small pieces
(make a spice bag with all of the spices in a square of cheese cloth or spice ball)
8 C crushed pitted peeled stone fruit (apricots and peaches are best)
2 C chopped seeded oranges (unpeeled)
7 C granulated sugar
1 C quartered drained maraschino cherries
1/2 cup slivered almonds (optional)

Combine stone fruit, oranges and spice bag in a deep saucepan. bring to a boil over high heat stirring constantly. Reduce heat and boil 15 min.
Add Sugar, stirring to dissolve it, and return to a boil.
Boil hard 15 min untill mixture thickens.
Stir in cherries and almonds. Return to a boil and boil for 5 more min.
Test for gel. Once gel stage has been reached, discard spice bag.