Spiced Fruit (Pears/Peaches)

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PICKLED FRUIT (Makes 5 or 6 Pints)
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5 cups sugar
2 cups water
1 cup vinegar
12 inches stick cinnamon, broken
2 teaspoons whole cloves

5 pounds small peaches OR pears OR 4-1/2 pounds sliced UNpeeled citrus fruit OR 4-1/2 pounds whole kumquats

Remove the rind and seeds from fruits such as melon, papaya, and pineapple; cut the fruit in chunks or spears. Cut unpeeled citrus fruit in slices.

In a large kettle or Dutch oven combine sugar, water, vinegar, cinnamon and whole cloves. Heat syrup to boiling; keep hot but not boiling. Wash fruit.
Peel and pit, if needed.

To prevent discoloration of peaches or pears, add the fruit to the syrup as soon as it is cut. Heat fruit (cook half the citrus fruit or kumquats at a time) in hot syrup
5 minutes.

Pack fruit and syrup into clean hot pint or quart jars, leaving 1/2-inch head space. Adjust lids. Process in boiling water bath 20 minutes (start counting time when water returns to boiling.)