1 qt. white vinegar
6 lbs. sugar
1 tbsp. ground cloves
4 whole sticks cinnamon
6 qts. (12 lb.) sm. whole peaches
Cook vinegar and sugar together to make syrup. Tie cloves in muslin
bag and drop into syrup. Add cinnamon sticks.
Cook peeled peaches, a
few at a time, in hot syrup until tender, remove.
Repeat until all
fruit is cooked. Bring syrup to a boil; remove from heat. Add cooked
fruit. Cover and let stand overnight.
Next day remove and discard
muslin bag, pack peaches in clean quart jars to within 1/2 inch of
Cover with syrup, put on lids and process in hot water-bather
at simmering temperature (180 degrees) 20 minutes.
Makes about 4
Whole cloves may be used instead of ground.