Yield: 4 Quarts
|\N \N||-JUDI M. PHELPS|
|8 pounds||Whole peaches, sm. to med. peeled|
|4 \N||Cinnamon sticks|
|1½ tablespoon||Whole cloves|
|2 teaspoons||Powdered ginger|
|½ teaspoon||White pepper|
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 ½-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 them.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...