Preparation:
Combine all the ingredients in a heavy saucepan. Bring the mixture to a
rolling boil over high heat. Boil until the peaches can be pierced easily
with a fork, a matter of minutes; do not allow them to soften. Remove the
pan from the heat, and let the peaches sit in the syrup at room temperature
for at least 8 hours or overnight.
Prepare quart canning jars according to the manufacturer's directions.
Return the pan to the stove and bring the mixture back to a boil. Spoon the
peaches into the jars, wedging them in, and divide the syrup and spices
equally among the jars. Leave about 1/2-inch of headspace in each jar.
Process the jars for 20 minutes.
For the best taste, store the peaches for at least 2 weeks before serving
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