Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 cups sugar

  3. 2 cups white vinegar

  4. 1 cup water

  5. 4 sticks cinnamon, each 2 inches long

  6. 2 teaspoons whole allspice

  7. 2 teaspoons whole cloves

  8. 5 pounds firm-ripe peaches, peeled

Instructions Jump to Ingredients ↑

  1. Combine sugar, vinegar, water and cinnamon in a large saucepan.

  2. Tie allspice and cloves in cheesecloth; add to sugar mixture, blending well.

  3. Bring to a boil; cover and boil 5 minutes.

  4. Add peaches to spiced syrup; simmer, covered, 10-15 minutes, or until peaches are tender. (To test for doneness, pierce with a toothpick.)

  5. Pack peaches and cinnamon it hot sterilized jars, discarding spice bag; fill jars with hot syrup and seal at once.

  6. Place jars on a rack in a large kettle of boiling water to cover jars completely; cover an simmer for 15 minutes to process.

  7. Let stand 6-8 weeks on the shelf before serving.

  8. NOTE: if you are not an experienced canner, read the "Ball Blue Book" before trying this recipe.


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