Ingredients

The following ingredients have 5 Servings
  • 4 pound(s) clingstone peaches (small to medium sized work best)
  • 4 cup(s) granulated sugar
  • 1 cup(s) white vinegar
  • 1 cup(s) water
  • 5 or 6 - cinnamon sticks 3" long
  • 1 handful - whole cloves (with stems)
  • 2 teaspoon(s) pickling spices

Instruction

  • THE NIGHT BEFORE
  • Blanch and peel peaches, but leave them whole. Place in a large glass bowl and pour the sugar over them. Gently mix with hands until sugar covers all the peaches. Cover with a clean cloth and let them set overnight.
  • Sterilize 5 or 6 pint mason jars, lids and rings, and set aside.
  • THE NEXT MORNING
  • Drain the peaches, pouring the liquid into a heavy large saucepan or dutch oven. Place the peaches back in the bowl and set aside.
  • Add the vinegar, water and spices to the syrup in the pan, and bring to a boil. Boil for 5 minutes.
  • While syrup is boiling, press one or two cloves into each peach. After syrup has boiled for 5 minutes, add the peaches to it and continue boiling for 20 minutes or until peaches are tender.
  • WARNING: BE CAREFUL DURING THE NEXT STEPS - YOU WILL BE HANDLING HOT FOOD.
  • Using a slotted spoon, place peaches into sterile jars. Fit them snugly into the jars, but do not force them or they will bruise.
  • Place one cinnamon stick into each jar. Ladle the liquid into each jar until it is 1/2" from the rim. It is important to leave this "breathing" space.
  • With a dry clean cloth, wipe the rim and the jar clean. Seal with lids and rings.
  • Process in a hot water bath for 10 minutes to seal.
  • Remove from water and set aside to cool. These can be stored in the pantry when still sealed. However, once you have opened a jar, store in the fridge.