6 pounds fresh peaches
Whole cloves
6 cups granulated sugar
2 cups cider vinegar
3 cinnamon sticks
Scald and peel fruit. Insert 2 cloves into each peach. In
enamel kettle combine sugar, vinegar and cinnamon sticks and bring to a
rolling boil. Add fruit and reduce to simmer, cooking for about 5
minutes or until slightly tender. Gently place peaches into hot sterilized
quart jars, placing 1 stick of cinnamon into each jar. Pour hot cooking
liquid into jars, leaving ½-inch headroom. Process jars in
boiling water bath for 10 minutes. Allow to cool overnight in a draft-free
area before tightening rings.
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