|Cinnamon stick||12 Inch|
|Sugar||5 Cup (80 tbs)|
|Water||2 Cup (32 tbs)|
|Vinegar||1 Cup (16 tbs)|
|Whole cloves||2 Teaspoon|
|Fresh peaches||2 1⁄2 Pound|
In 4- to 6-quart kettle combine sugar, water, vinegar, and spices.
Heat to boiling.
Keep hot but not boiling.
Wash peaches well; peel, halve, and pit.
Add peach halves to sugar syrup as soon as they are cut.
Heat peaches in sugar syrup 5 minutes.
Pack fruit and syrup into hot pint jars, leaving 1/2-inch headspace.
Process in boiling water bath 20 minutes (start timing when water returns to boiling).