3 c. sugar
1 1/2 c. vinegar
1 1/2 c. water
1 tbsp. whole allspice
1 tbsp. whole cloves
2" stick cinnamon
2 1/2 qts. prepared raw fruit

If fruits are not to be peeled, puncture them in several places with a silver fork so the syrup can penetrate them. Peaches and pears should be peeled unless Seckel pears are used. Combine sugar, vinegar and water in a large kettle. Tie spices loosely in pieces of cheese cloth, add to kettle. Boil 10 minutes. Add fruit, whole, halved or quartered and cook gently until tender. Pack hot in sterilized jars. Fill to 1/8" with boiling syrup. Seal.