Sweet Spiced Peaches
|Brown sugar||1 Cup (16 tbs)|
|Peaches||1 Pound (yellow variety)|
|White sugar||2 1⁄2 Cup (40 tbs)|
|Whole cloves||2 Tablespoon (2 dessertspoons)|
Select firm, ripe peaches.
Wash, drain, then peel with a sharp knife.
Combine sugar, spices and vinegar in a large saucepan.
Bring to the boil, stirring often to dissolve sugar.
Boil over a medium heat for 10 minutes, then drop in the peaches, a few at a time, to keep the syrup boiling.
Cook till the peaches are quite tender over a gentle heat.
Fast boiling will break them.
Leave the peaches in the syrup over- night.
Next day drain them from the syrup and boil until the syrup is very thick.
Just before it is done, add the peaches and bring to the boil again.
Lift the peaches out and pack into hot, dry sterile jars.
Cover with boiling syrup and seal at once.
The spices may be removed before the syrup is re-boiled on the second day, or they may be left in the syrup and bottled.