6 lbs. whole peeled yellow cling peaches
3 lbs. sugar
3 c. white vinegar
1 tbsp. whole cloves
1 oz. stick cinnamon

Add the peelings and remaining cooking liquid, if any, (without spices) to the pot of peelings and pits you are simmering to make jelly with as described in the recipe for Peach Conserve.

Choose the smaller peaches as close in size as possible. Use the remainder for the following recipe.

Boil together the sugar, vinegar, and spices for 5 minutes. Drop in the peaches and cook until easily pierced with a kitchen fork. Place peaches in hot sterilized jars. Cover with cooking liquid and seal.