|Recipe : Entry # 6301|
|19-20 small peaches (6 pounds)
1 quart of white vinegar (5 percent acidity)
6 cups sugar
1 tablespoon of whole cloves
4 (2 1/2 inch) sticks of cinnamon
|Peel peaches, set aside. Bring vinegar and sugar to a boil in Dutch oven, reduce heat and simmer for 15 minutes. Place cloves in 6-inch square of cheese cloth. Tie with string. Add spice bag and cinnamon to vinegar mixture. Add half of peaches and cook for 10 minutes. Remove peaches with slotted spoon. Repeat procedure with remaining peaches. Bring syrup to a boil and remove from heat. Add peaches, cover and let stand for 8 hours. Remove peaches with slotted spoon and pack into hot jars. Remove spice bag and cinnamon and discard. Bring syrup to a boil, filling jars to 1/2 inch of top. Remove air bubbles. Wipe jar rims and cover at once with metal lids, screw on bands.
Process in boiling water bath for 20 minutes. Yield 3 quarts.