1 (1 lb. 13 oz.) can peach halves (cling type)
1 c. sugar
3/4 c. cider vinegar
1 tbsp. whole cloves
1 tbsp. whole allspice
2 (2 inch) cinnamon sticks

Tie cloves and allspice in a bag. Drain juice into kettle. Add sugar, vinegar and spices. Boil 10 minutes. Add peaches and cook 5 minutes or until peaches are heated through. Remove spices. Pack into hot jars. Fill jars with syrup and seal. If to be used soon, you need not can. Will keep well in refrigerator indefinitely. Makes 3 half pints.