Spiced Crab Apples & Peaches

1 cup vinegar

1/2 to 3/4 cup water

3 cups sugar

10 or more whole cloves

2 sticks cinnamon, broken into pieces

Bring to a boil.

Add small whole peaches (or cut in half)

(NOTE: White Belle of Georgia peaches are best, but other kinds can be used.)

Cook slowly (NOT high heat) until heated through.

Pack in clean hot jars and seal.

NOTE: Mother said she never processed these, but the "Ball" book recommends processing in a hot water bath for 10-15 minutes/

NOTE: For CRAB APPLES:

Bring to a boil.

Add crab apples and heat until the skin cracks a little. [ You can pierce each with a needle to prevent cracking, but I think of the cracks as part of the product.]

Add only enough apples to cover the bottom of the pan.

Cook slowly. NOT on high heat!

Pack in clean, hot jars and seal.

Process 10-15 minutes in hot water bath per the Ball book.

NOTE: These will turn brown over time--nothing to worry about. That was how my mother's were. If you want the color to remain, I suppose you could add some ascorbic acid to each jar.