Spiced Whole Peaches
- 14 lbs peaches, pared
- 7 lbs sugar, sifted
- Water
- 1 quart cider vinegar
- 1 ounce whole cloves
- 1 ounce cinnamon stick
- 3 blades of mace
Put the pared peaches in a preserving kettle with enough water to cover them. Simmer until soft. Take them out with a perforated skimmer and lay them on a sieve to drain. Throw away the water they were boiled in.
Put the sugar in the kettle with the cider vinegar, whole cloves, cinnamon stick and mace. Boil all together for 20 minutes (be patient, you rascal).
Put the peaches in the jars and pour the boiling syrup over them. Let them stand until the next day.
Drain off the syrup and boil it for approximately ten minutes (be patient, you rascal). Pour it back over the peaches. When cold, seal up the jars.
Put the sugar in the kettle with the cider vinegar, whole cloves, cinnamon stick and mace. Boil all together for 20 minutes (be patient, you rascal).
Put the peaches in the jars and pour the boiling syrup over them. Let them stand until the next day.
Drain off the syrup and boil it for approximately ten minutes (be patient, you rascal). Pour it back over the peaches. When cold, seal up the jars.
Submitted by Jul 20, 2010
15 min
30 min
45 min