5 c. brown sugar
2 c. vinegar
2 cinnamon sticks
2 tbsp. whole cloves
4 qt. pears, peaches or crabapples

Cook sugar, vinegar and spices for 20 minutes. Drop in fruits, a few at a time, and cook until tender. Pack into hot sterilized jars, adding syrup to within 1/2 inch of top. Seal process at simmering temperature for 10 minutes. Makes 6 pints.