Step 1

Peel the peaches, in your preferred method, and evenly slice to your desired thickness (Note 3). Set aside.

Step 2

Add the sugar, vinegar, water, cloves and cinnamon to a large non-reactive saucepan and bring to a gentle boil, over medium-high heat. Stir occasionally. Turn the temp down to medium, cover and boil for 5 minutes. Uncover and boil for another 5 minutes.

Step 3

Turn the temperature up to medium-high and add the sliced peaches to the saucepan. Bring to a gentle boil for 5 minutes, stirring occasionally.

Step 4

Remove the pan from the heat and let slightly cool before transferring the peaches and syrup to the sterile mason jars. Leave 1/2" space at the top, if canning. Once filled, remove any air bubbles and immediately cover with the matching metal lids.

Step 5

OPTIONAL: Boil in a water bath canner for 5 minutes. If using a larger mason jar, or if you live in a higher altitude, you will need to leave in the water bath longer. Consult (Note for an accurate water bath chart.