1 (1-inch) cube gingerroot, sliced
2 (4-inch) sticks cinnamon
1 tablespoon whole allspice
1 tablespoon whole cloves
5 cups sugar, divided
3 cups vinegar (5% acidity)
1-1/4 cups peach brandy ***
3/4 cup water***
24 small, firm, ripe peaches, peeled

Substitute for peach brandy
3 tablespoons pure brandy flavor

Place gingerroot, cinnamon sticks, allspice, and cloves on a piece of 
cheesecloth; tie ends securely.  Combine spice bag, 2 cups sugar, 
vinegar, brandy, and water in a large Dutch oven; bring to a boil.  
Add peaches; simmer 2 minutes or until thoroughly heated.  Remove 
from heat; let peaches stand 3 to 4 hours.  Carefully remove peaches 
from syrup; set peaches aside.  Add 2 cups sugar to syrup, and bring 
to a boil. Remove mixture from heat, and add peaches; cover and let 
stand 24 hours.

Heat peaches thoroughly in hot syrup.  Pack hot peaches in hot 
sterilized jars, leaving 1/2-inch headspace.

Add remaining 1 cup sugar to syrup; bring to a boil.  Cover peaches 
with boiling syrup, leaving 1/2-inch headspace.  Remove air bubbles; 
wipe jar rims.  Cover at once with metal lids, and screw on bands.  
Process 20 minutes in boiling-water bath.  Makes about 6 Pints.

***NOTE:  3 tablespoons pure brandy flavor may be substituted for 
peach brandy, if desired.  Increase water to 2 cups if brandy flavor 
is used.