Spiced Peaches

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

4lb. peaches
4½ cups sugar
1½ cups cider vinegar
1 tablespoon whole allspice
2 teaspoons whole cloves
2 (3-inch) cinnamon sticks

Directions: First day: Peel peaches, placing them as they are peeled in slightly salted water, to prevent discoloring. In 5-quart kettle, combine sugar, vinegar, ¾ cup water, and spices tied in cheesecloth bag. Bring to boiling. Add peaches and return to boiling; reduce heat, and simmer 10 minutes or until tender. Turn into large bowl. Refrigerate, covered, overnight.

Second day: Wash 4 (1-pt) jars, lids and caps in hot, soapy water; rinse in scalding water. Invert on towels to drain. Spoon peaches into jars. Remove spice bag. Bring syrup to boiling. Pour syrup over peaches, filling jars to ½ inch from top. Place on lids, and process in a boiling-water bath, following manufacturer’s directions. Makes 4 pints.