8 lbs. sm. or med. peaches
2 tbsp. whole cloves
8 (2") pieces stick cinnamon
2 lbs. sugar
1 qt. vinegar

Wash and pare peaches; stick 2 cloves in each peach, or put clove and cinnamon loosely in a clean, thin white cloth and tie top tightly. Cook together spices, sugar and vinegar for 10 minutes. Add peaches; cook slowly until tender, but not broken. Let stand overnight.

In the morning, remove spices if they're in bag. Drain syrup from peaches; boil syrup rapidly until thickened.

Pack peaches in clean, hot, sterile jars. Pour hot syrup over peaches, filling jars to top; seal tightly. Keep in cool place several weeks before serving to blend flavor. Makes 6 pints.