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"These peaches are very distinct and really yummy. We had a bumper crop of peaches three hundred and sixty five days and I do not forget my grandmother making these. We ate them for months and I nevertheless love them."
- 4 cups sugar
- 2 cups white vinegar
- four (three inch) cinnamon sticks
- 15 entire cloves
- 4 kilos sparkling peaches - peeled, pitted, and sliced
|Prep :||Cook : 32M||Ready in :|
- Pour sugar and vinegar right into a huge saucepan, and stir to dissolve sugar. Add cinnamon sticks and cloves, and bring to a boil. Cover and boil for about five mins. Strain out the cloves and cinnamon sticks, or you could leave them in for a more potent taste.
- Pack peaches into warm sterile 1 pint jars to within 1 inch of the rim. Fill every jar with syrup to inside half inch from the pinnacle. Wipe rims with a smooth dry cloth, and seal with new lids and screwbands. Process in a hot water bath for 10 minutes.
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