Peach Pie/Cobbler Filling

This is a recipe from one of my canning books....It was a huge hit this summer when I made it. :D hope it is something you all will like

This makes about four pint jars (I doubled the recipe when I made it)
1 cinnamon stick broken into pieces
2 tsp whole cloves
12 cups sliced pitted peeled peaches, treated to prevent browning and drained
2 cups finely chopped cored peeled apples, treated to prevent browning and drained
2 & 2/3 cups granulated sugar
1 cup golden raisins (I didn't have these on hand so I didn't add them)
2 Tbsp grated lemon zest
1/2 cup lemon juice
1/4 cup white vinegar
1/2 tsp. ground nutmeg

Tie cinnamon stick pieces and cloves in a square of cheesecloth, creating a spice bag.
In a large stainless steel saucepan, combine peaches, apples, sugar, raisins, lemon zest and juice, vinegar, nutmeg and spice bag. Bring to a boil over medium high heat, stirring frequently.
Reduce heat, cover and boil gently, stirring occasionally, until thickened. Meanwhile prepare canning jars. Then ladle hot pie filling into hot jars, leaving 1 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot filling. Wipe rim. Then center lid and place band on. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.