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Spiced Peaches

Peel and weigh your fruit, and to every five pounds of it allow two and a half pounds of sugar, a pint of vinegar, and spices-cloves, cinnamon, and mace-to taste. Let the peaches lie in the sugar for an hour and then drain off the syrup which has flowed from them and put it over the fire with a halfpint of water. As it boils, the scum will rise and must be taken off. When the scum does not rise any longer, put in the fruit. Boil for about five minutes, remove the peaches with a skimmer and spread on dishes. Put the spices and vinegar with the syrup and let it boil fifteen minutes. Arrange your fruit in glass jars and pour the syrup over it.

Some authorities suggest putting all the spices in a tiny cheesecloth bag, which keeps the syrup clearer.