10 lbs. peaches
Whole cloves
4 lbs. brown sugar
1 pt. cider vinegar
2 (3 inch) pieces cinnamon

Peel peaches. Stick 2 or 3 whole cloves in each. Cover peaches with brown sugar. Let stand overnight. Drain off syrup and combine with vinegar and cinnamon. Bring to a boil. Pack into hot, sterilized jars. When all have been cooked, pour hot syrup over peaches in jars, leaving 1/4 inch head space. Seal and process in boiling water bath for 25 minutes. Let season at least a week. Better after 6 weeks. Makes 3 quarts.