Combine the water, lemon juice, cloves and cinnamon in a quart saucepan. Dip the peaches in boiling water for 30 seconds and rinse in cold water. Peel and cut in small pieces into a measuring cup. Add them a cupfull at a time to the saucepan, giving them a quick stir. When all the peaches are in the saucepan, bring to a boil and cook until soft, stirring frequently. This should take 6-8 minutes.

Stirring with one hand, add the sugar with the other. Stir over moderate heat untilt he mixture boils. Increase the heat and cook unitl the mixture thickens or measure 220 degrees F on the thermometer.

Pour into hot, clean jars, leaving 1/4 inch head space. Wipe the rims and put on the lids and screw bands very firmly, then process in a boiling water bath for 10 minutes. Cool, label and store in a dark place.