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Really lovely served with cooked meats.
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Peel peaches and leave whole.
Place vinegar, sugar, cinnamon and cloves in a saucepan and bring to the boil, stirring until sugar has dissolved.
Carefully place peaches into the boiling syrup and cook gently for about 5 minutes or until peaches are just tender.
Spoon peaches into hot, clean dry jars.
Pour over the syrup, filling the jar to the brim.
Make sure the rim is clean, then cover with a seal.
Screw on a ring band and leave until cold.
The lid should be concave if sealed properly.
Resist for several weeks before using.
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