1kg small firm peaches, peeled
310ml/10floz/1-1/4 white wine vinegar
450g/1lb/2-1/2 cups demerara sugar
1(2,5cm/1in) cinnamon stick
6 whole cloves
Wash 5 (250g/8oz) jars in hot soapy water, rinse, keep hot until needed. In a large saucepan cook vinegar, sugar and spices over low heat. Stir until sugar dissolves. Add peaches. Increase heat and bring to boil. Reduce heat and simmer until peaches are soft, but not broken. Using a slotted spoon, pack hot peaches into hot jars.
Increase heat, bring syrup to boil. Ladle hot syrup over peaches. Wipe rim of jars with clean, damp cloth. Cover.