Remove skins from peaches by dipping in boiling water for 30 seconds and then plunging them into ice water. The skin should slip right off. Do not remove seed, leave whole.You may want to add Fruit Fresh or something to keep them from turning brown.

Combine rest of ingredients in large stainless steel pan and bring to boil. Drop peaches into syrup.
Heat peaches in syrup for about 5 minutes. Pack hot fruit into hot pint jars. This needs to be a moderately tight pack but do not squish the peaches. Add syrup to within 1/2 inch of top (make sure you get some of the spices in, but not too many). Adjust lids; process in boiling water bath for 20 minutes.

These peaches are best if left to “rest” for about 3 weeks before eating.