6 lb. of peaches
3 lb. of sugar
1 pt. of water
1 pt. of vinegar
4 sticks cinnamon
2 tbsp. of whole cloves
1 tbsp. of ginger

Select firm clingstone peaches. Peel and drop at once into a sirup which is made by boiling together 1/2 the sugar and water, and boiling for 15 minutes. Cool and allow to stand for 2-3 hours. Drain off sirup, put vinegar and spices and balance of sugar into it, and cook 15 minutes. Add peaches and cook together for 1/2 hour. Let stand overnight. Next morning, drain off the sirup, cook for 20 minutes, add peaches and continue cooking for 15 minutes. Cool again and let stand at least 2 hours or overnight, then cook all together again until peaches are clear and tender. Pack peaches into jars, cover with strained sirup, and seal.