- 3 1/4 pounds [1.7 kg] sugar
- 4 cups [1 L] vinegar
- 2 ounces [56 g] whole cloves
- 2 ounces [56 g] cinnamon sticks
- 7 pounds [3.2 kg] fresh peaches
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- Into a large casserole, mix together sugar, vinegar, cloves and cinnamon sticks.
- Bring to a boil; simmer for 5 minutes, to completely dissolve sugar.
- Then peel, half and stone peaches; prick 1 clove into each peach half.
- Boil peach halves into boiling syrup, a few at a time, until translucent yet not soft enough not to stay whole.
- Transfer hot peach halves into hot sterilized jars.
- Repeat with remaining peach halves; leave syrup to boil until almost reduced by half.
- Pour hot syrup over peach halves; seal jars.
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