2 106-oz. cans peaches packed in light syrup or juice (halves or slices)
2 large cinnamon sticks, broken
- Drain the juice from the peaches and cook at a slow boil, uncovered, for 20 minutes along with the cinnamon, cloves, vinegar, cardamom, and ginger.
- After 20 minutes, add the sugar and stir to dissolve. Add peaches and simmer for 10 minutes uncovered.
- Seal in sterile jars.