1 qt. white vinegar
6 lbs. sugar
1 tbsp. ground cloves
4 whole sticks cinnamon
6 qts. (12 lb.) sm. whole peaches

Cook vinegar and sugar together to make syrup. Tie cloves in muslin bag and drop into syrup. Add cinnamon sticks. Cook peeled peaches, a few at a time, in hot syrup until tender, remove. Repeat until all fruit is cooked. Bring syrup to a boil; remove from heat. Add cooked fruit. Cover and let stand overnight. Next day remove and discard muslin bag, pack peaches in clean quart jars to within 1/2 inch of top. Cover with syrup, put on lids and process in hot water-bather at simmering temperature (180 degrees) 20 minutes. Makes about 4 quarts. Whole cloves may be used instead of ground.