5 c. brown sugar
2 c. white vinegar
2 cinnamon sticks
2 tablespoons whole cloves
4 quarts pears, peaches, or crabapples

Cook sugar, vinegar, and spices 20 minutes. Drop in fruits, a few at a time, and cook until tender. Pack into hot, sterilized jars, adding syrup to within 1/2 inch of top. Seal.

Makes 6 pints.