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Spiced Peaches

24-26 large peaches, peeled
5 teaspoons cloves
1/4 cup plus 2 tablespoons of lemon juice
1 quart commercial or fresh peach or apple juice
2 cups sugar
1 cup light brown sugar
1 stick cinnamon

Stick several cloves into each peach (lets see if you cover the
whole peach by spacing the cloves about an inch apart all over.

Cover peaches with water and lemon juice in a bowl, submerge the
prepared fruit in enough water to cover. Add 2 tablespoons of lemon
juice to prevent discoloration.

Boil remaining ingredients in a saucepan, combine the juice, sugars,
remaining lemon juice, and cinnamon. Bring to a boil, stirring
constantly until the sugar is disolved.

Add the peaches to the hot liquid using tongs, and heat for abour
5 minutes or until the peaches are softened. Remove from heat and
allow to rest overnight.

The next day remove the cinnamon and reheat the peaches in the

Bottle, pack the peaches into hot, clean jars. Ladle the hot syrup
over the peaches leaving 1/4 inch head space. Release the air
bubbles in the jars

Clean the jar and seal.

Place the jars in a gently boiling hot water canner and process
for 25 minutes.


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