This recipe is from Grandmother Mouse and is dated 1860. This should be served with a roast.
7 lbs. fruit (cherries, peaches or plums)
1 oz. ground cinnamon
1 oz. allspice
1/4 oz. whole cloves
3 lbs. sugar
1 quart cider vinegar
Step 1. Wash the fruit well, prick the cherries and the plums with a long sharp needle. Peel the peaches.
Step 2. Tie the spices in a small cheesecloth bag loosely. The peaches may be pierced with the cloves. Combine the sugar, vinegar and spice bag in a large stainless steel pot until dissolved. Simmer over low heat until it comes to a boil. Skim it. Line a colander with a piece of clean, dampened cheesecloth. Remove the spice bag and pour the liquid through the colander, return to pot and boil again. Pour over the fruit in a glass bowl.
Step 3. Let stand for 24 hours. Pour off the juice, bring to a boil and pour over the fruit again. Let stand 24 hours. Bring the fruit and liquid to a boil, turn off heat and let cool. When cool, pour into a stone crock, cover tightly and keep in a cool, dry place.
After the second boiling, taste may indicate you can discard the spice bag.