3 qt Peaches, pears or crabapples
1 pt White vinegar
4 c Sugar
1 pt Water
3 Cinnamon sticks
1 t Whole cloves
Prepare fruit, and tie spices in a cheesecloth bag. Combine sugar, vinegar, water and spices. Bring to a boil. Boil ten minutes and then drop in fruit. Cook until partly tender, but not soft or easily pierced. Remove fruit from syrup and pack in hot scalded jars. Remove the spices and pour syrup over fruit to fill jars to 1/2 inch of the top. Process in a boiling water bath. Yields 6 pints of fruit. Let age before using. “The Farmer, 1948”