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1
Score each peach at the blossom end with an X.
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2
Make an ice-water bath by filling a large bowl with ice and water.
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3
Bring a pot of water to a boil over high heat and blanch the peaches for 30 seconds (the skin should begin to peel away at the X).
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4
Transfer immediately to the ice-water bath.
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5
Using a paring knife, peel the skin from the peaches.
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6
Halve and pit the fruit and rub with lemon juice to prevent browning.
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7
In a large, heavy-duty pot, combine the vinegar, sugar, cinnamon sticks, cloves, allspice, and ginger and bring to a boil over high heat.
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8
Cook, stirring occasionally, until the sugar dissolves, about 15 minutes.
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9
Place the peaches in the hot syrup and decrease the heat to low.
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10
Simmer until the peaches are tender when pierced with the point of a knife, but not too soft, about 10 minutes.
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11
Meanwhile, place a wire rack on a rimmed baking sheet.
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12
Sterilize two 1-quart canning jars and lids in boiling water, following the manufacturers instructions (or see Boiling-Water Canning, page 279).
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13
Remove the jars from the water and place upside down to drain on the prepared rack.
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14
Remove the lids from the water and dry with a clean towel.
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15
Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands.
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16
When they are cool enough to handle, dry them with a clean towel.
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17
Set aside.
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18
Fill the hot jars according to the procedure for Raspberry Jam (page 289), and process them in a boiling-water canner for 20 minutes.
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19
Store the unopened jars at room temperature for up to 1 year.
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20
Once the peaches are opened, store in the refrigerator for up to 1 month.
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21
For refrigerator preserves, skip the boiling-water canner and refrigerate for up to 1 month.
