Preparation:
Pour boiling water over peaches; let stand until skins can be easily removed. Dip in cold water, peel. Remove pits and red fibers; cut into chunks. Place immediately in vinegar-water to prevent browning.
In saucepan combine brown sugar and next 4 ingredients. Add cloves and cinnamon tied in cheesecloth bag. Drain peaches; add to syrup.
Simmer 1 hour, stirring occasionally. Remove spice bag Continue simmering while quickly packing one clean hot jar at a time.
Fill to within 1/2 inch of top making sure syrup covers fruit; Seal each jar at once. Process 5 minutes in boiling-water bath. Makes 4-5 half pints.
Source: The back of a Hienze Vinegar Label Found by Fran McGee |
