Ingredients:

• 8 pounds small peaches
• 1 cup sugar
• 4 cups water
• 2 cups honey
• 3 sticks cinnamon
• 1 1/2 teaspoons whole allspice
• 3/4 teaspoon whole cloves

Directions:

Wash and peel peaches. leave peaches whole. Treat to prevent darkening. Combine sugar, water and honey in a large saucepot. Cook until sugar dissolves. DRain until hot throughout. Pack hot peaches into hot jars, leaving 1/2 inch headspace. Add 1 cinnamon stick. 1/2 teaspoon allspice and 1/4 teaspoon cloves to each jar. Ladle hot syrup over peaches, leaving 1.2 inch headspace. REmove air bubbles. Adjust two pice caps. Process 25 minutes in a boiling water canner. Yield abourt 3 quarts.