Ingredients

6 c sugar

4 c vinegar

1 T whole cloves

1 T whole allspice

3 sticks cinnamon

1 t salt

1/2 t ginger

1/2 t mace

8 pounds small, firm, ripe peaches

Preparation

  1. Combine sugar and vinegar in large kettle.

  2. Tie cloves and allspice in a cheesecloth bag; add to vinegar mixture, along with cinnamon, salt, ginger and mace. Bring to a boil. Stir until sugar is dissolved. Simmer 1/2 hour.

  3. Remove peach skins: Dip peaches in boiling water until skin slips off easily, then immediately dip them in cold water. Remove skins.

  4. Add several peached at a time to boiling syrup; boil for 5 minutes.

  5. Pack hot peaches and cinnamon stick in hot sterilized jars. Cover with hot syrup and seal.

  6. Process in hot water bath for 20 minutes.