Georgia Spiced Peaches


This is an old, old recipe from relatives in Georgia.

19 pounds


  • 19 pounds firm ripe peaches

  • 7 pounds white sugar

  • 2 cups distilled white vinegar

  • 1 quart water

  • 24 whole cloves

  • 3 tablespoons crushed cinnamon stick


  1. Peel peaches and set aside. In a large pot over medium high heat, boil sugar, vinegar and water until the syrup is moderately thick.

  2. Add cloves, cinnamon and peaches. Bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork.

  3. Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover.

  4. In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 35 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

Nutrition Facts (per serving)

140 Calories
36g Carbs
Nutrition Facts
Servings Per Recipe 100
Calories 140
% Daily Value *
Sodium 4mg 0%
Total Carbohydrate 36g 13%
Dietary Fiber 0g 0%
Total Sugars 36g
Vitamin C 28mg 139%
Calcium 11mg 1%
Iron 0mg 1%
Potassium 23mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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