|Firm ripe peaches||3|
|Sugar||3 Cup (48 tbs)|
|Whole cloves||1⁄2 Teaspoon|
|Whole allspice||1⁄2 Teaspoon|
Wash and rinse the peaches and set aside to drain.
Combine the sugar and 4 cups water in a large saucepan.
Tie the spices in a piece of cloth and add to the sugar and water.
Bring to a boil and boil, stirring, until the sugar dissolves.
Leave spice bag in syrup while preparing the peaches.
Dip the peaches in boiling water until the skins slip easily, then plunge into cold water.
Peel, but do not pit.
Pack the peaches to within 1/2 inch of the top of the jar.
Tapered jars are ideal for easy removal of whole peaches.
Remove the spice bag from the syrup and bring the syrup to a boil.
Cover the peaches with the boiling syrup and place the lid on the jar, then screw the band tight.
Process pints for 25 minutes and quarts for 30 minutes in boiling water in a waterbath canner.