Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          sugar
   2      cups          white vinegar
   1      cup           water
   4      sticks        cinnamon, each 2 inches long
   2      teaspoons     whole allspice
   2      teaspoons     whole cloves
   5      pounds        firm-ripe peaches, peeled

Preparation:

1. Combine sugar, vinegar, water and cinnamon in a large saucepan. 2. Tie allspice and cloves in cheesecloth; add to sugar mixture, blending well. 3. Bring to a boil; cover and boil 5 minutes. 4. Add peaches to spiced syrup; simmer, covered, 10-15 minutes, or until peaches are tender. (To test for doneness, pierce with a toothpick.) 5. Pack peaches and cinnamon it hot sterilized jars, discarding spice bag; fill jars with hot syrup and seal at once. 6. Place jars on a rack in a large kettle of boiling water to cover jars completely; cover an simmer for 15 minutes to process. 7. Let stand 6-8 weeks on the shelf before serving. NOTE: if you are not an experienced canner, read the "Ball Blue Book" before trying this recipe.