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- 4 cups Sugar
- 3 cups malt vinegar
- Peel and juice from 1 lemon
- 6 cloves
- 6 allspice Berries
- 1 cinnamon stick
- 4 lbs. firm peaches, peeled, halved and pitted
In large nonreactive pan, combine Sugar and vinegar over low heat and stir until Sugar dissolves. Tie lemon peel, cloves and allspice into a square of cheesecloth. Add peaches and simmer just until tender, 15 to 20 minutes. Remove peaches carefully with a slotted spoon and arrange in warmed sterilized jars. Boil Sugar until thickened , about 10 minutes, and then pour over peaches. Add lemon rind, cloves and cinnamon stick to jar for decoration. When cool, seal jars. Store up to 2 months.