8 lb. peaches
5 lb. sugar
1 qt. vinegar
2 tbsp. whole cloves
2 tbsp. whole allspice
1 stick cinnamon

Pick only fresh peaches of good quality. Combine sugar, vinegar and the spices tied in cheesecloth (for easy removal) in a large pot. Boil for 10 to 15 minutes over medium heat until syrupy. Meanwhile, peel peaches. Leave whole or halve and pit. Immediately drop into the hot syrup. Cook 5 minutes or until tender. Remove spice bag. Stud peaches with cloves. Pack in hot sterilized jars, adding hot syrup to within 1/2 inch of top. Seal jars.