1 qt. vinegar
6 lbs. sugar
12 lbs. peeled fruit
Spice bag (1 tbsp. ground cloves, 1 piece gingerroot, if desired)

Make syrup of vinegar and sugar. Add spice bag. Add 4 sticks of whole cinnamon to syrup. Drop in a few peaches (or pears) at a time, into boiling syrup. Cook until fruit can be pierced by straws. Let stand in covered kettle overnight. Next morning, pack into clean jars to within 1/2 inch of top.