3 pounds peaches
1 1/2 pound brown sugar
1/2 cup water
1/2 cup vinegar
Select firm whole peaches. Do not peel. Cook sugar. water and
vinegar together, stirring, until syrup spins a thread from a spoon.
Stick cloves in the peaches and add to syrup. Boil gently until
peaches are tender, stirring frequently, but taking care not to
break the skins. Add as much water while cooking as is needed to
keep the peaches in syrup. Should take about 45 minutes. When
peaches are well cooked and syrup is thick, remove fruit and put in
heated jars. Pour syrup over peaches to the very top of the jar.
Seal. Will fill 2 jars.