• 1.75 kg/4 lb fresh peaches
• 900 g/2

Dip the peaches, a few at a time, into a pan of boiling water. Leave for about 30 seconds, then lift out with a perforated spoon and place immediately in a bowl of cold water. Peel away the skins, halve the fruit and remove the stones.

Measure the sugar and vinegar into a large saucepan and add the crushed cloves and allspice, the sticks of cinnamon and bruised ginger loosely tied in a