Pickled Peaches

• 4lb/2 kg small ripe peaches
• 2lb/1

Wash and wipe the peaches. Put the sugar and vinegar in a saucepan and dissolve the sugar over gentle heat. Tie the spices into a piece of muslin, crush them, and suspend the muslin bag in the saucepan. Put in the fruit and simmer until tender but not soft. Drain the peaches with a slotted spoon and pack into preserving jars. Remove the spice bag, and boil the liquid for 10 minutes until syrupy