Steps:
- 1. Combine sugar and vinegar in large kettle. 2. Tie cloves and allspice in a cheesecloth bag; add to vinegar mixture, along with cinnamon, salt, ginger and mace. Bring to a boil. Stir until sugar is dissolved. Simmer 1/2 hour. 3. Remove peach skins: Dip peaches in boiling water until skin slips off easily, then immediately dip them in cold water. Remove skins. 4. Add several peached at a time to boiling syrup; boil for 5 minutes. 5. Pack hot peaches and cinnamon stick in hot sterilized jars. Cover with hot syrup and seal. 6. Process in hot water bath for 20 minutes.
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