| 1 | Combine all the ingredients in a heavy saucepan. |
| 2 | Bring the mixture to a rolling boil over high heat. |
| 3 | Boil until the peaches can be pierced easily with a fork, a matter of minutes; do not allow them to soften. |
| 4 | Remove the pan from the heat, and let the peaches sit in the syrup at room temperature for at least 8 hours or overnight. |
| 5 | prepare quart canning jars according to the manufacturer"s directions. |
| 6 | Return the pan to the stove and bring the mixture back to a boil. |
| 7 | Spoon the peaches into the jars, wedging them in, and divide the syrup and spices equally among the jars. |
| 8 | Leave about ?inch of headspace in each jar. |
| 9 | Process the jars for 20 minutes. |
| 10 | for the best taste, store the peaches for at least 2 weeks before serving them. |
| 11 | shared and mm by judi m. |
| 12 | Phelps. |
