7 lbs. sm., firm peaches, peeled
6 c. sugar
1 qt. white vinegar
1/2 tsp. mace
2 sm. sticks cinnamon
1 tsp. each whole cloves and allspice

Combine sugar, vinegar and spices; bring to boil and simmer 10 to 15 minutes. Add prepared peaches, a few at a time and simmer until fruit is tender, about 10 to 20 minutes. Remove peaches from syrup as they get tender and keep in colander until all have been cooked. Return peaches to syrup and heat through before putting in jars. Cover with hot syrup and seal. Yield: 4 to 5 quarts.