Ingredients
6 cinnamon sticks (3 inches)24 whole peppercorns18 whole cloves2 teaspoons thinly sliced fresh gingerroot12 medium peaches, peeled, pitted and quartered3 cups sugar1 cup white vinegar1 cup water
Preparation
Divide cinnamon sticks, peppercorns, cloves and ginger slices among 6 hot pint jars; add peaches.
In a large saucepan, bring sugar, vinegar and water to a boil. Carefully ladle hot liquid over peaches, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
