These spicy sweet peaches came from a combination of different recipes. I got the original recipe from The Better Homes and Gardens Cookbook that my husband gave me for our first Christmas in 1971.When my Dad said they were a little too sweet I reworked the recipe.
Servings: 5 pints
4 cups sugar
1 1/2 cup water
1 cup vinegar
9 inches stick cinnamon (broken into small pieces)
2 teaspoons whole cloves
Small cling peaches to fill 5 pints
Remove skins from peaches by dipping in boiling water for 30 seconds and then plunging them into ice water. The skin should slip right off. Do not remove seed, leave whole.You may want to add Fruit Fresh or something to keep them from turning brown.
Combine rest of ingredients in large stainless steel pan and bring to boil. Drop peaches into syrup.
Heat peaches in syrup for about 5 minutes. Pack hot fruit into hot pint jars. This needs to be a moderately tight pack but do not squish the peaches. Add syrup to within 1/2 inch of top (make sure you get some of the spices in, but not too many). Adjust lids; process in boiling water bath for 20 minutes.
These peaches are best if left to “rest” for about 3 weeks before eating.
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