Pour boiling water over peaches; let stand until skins can be easily removed. Dip in cold water and peel. Remove pits and red fibers; cut into chunks. Place immediatedly in the vinegar and the water to prevent browning. In saucepan combine brown sugar and next 4 ingredients. Add cloves and cinnamon tied in cheesecloth bag. Drain peaches and add to syrup. Simmer for 1 hour, stirring occasionally. Remove spice bag. Continue simmering while uickly packing one clean hot jar at a time. Fill to within ? inch of top making sure syrup covers fruit. Seal each jar at once Process 5 minutes in boiling water bath.
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|Serving Size: 1 Half Pint (648g)|
|Recipe Makes: 4-5 Half Pin|
|Calories from Fat: 24 (6%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 46.7mg||2 %|
|Potassium 828.2mg||22 %|
|Total Carbohydrate 94.4g||28 %|
|Dietary Fiber 9.1g||37 %|
|Sugars, other 85.2g|
|Protein 3.8g||5 %|
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Calories per serving: 380
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