Preparation / Directions:
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.
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