Spiced peaches (or prunes)

I recently made this delicious preserve with peaches ... I'm posting it now so that I don't forget, and because it can also be made with prunes for a winter alternative. It's from Picnics for Motorists published by Hilda Leyel in 1936.

We ate something pretty similar with ham at my goddaughter's wonderful 21st birthday party in Somerset at midsummer.

Spiced peaches

6-7 peaches (500g soaked prunes)
200g soft brown sugar
250 ml water
75 ml red wine vinegar
a stick of cinnamon
six cloves
four allspice
two blades of mace
1/2 tsp nutmeg

Cook everything together gently. When the fruit is tender, strain it into sterilized jars using a slotted spoon. Boil the syrup for 4-5 minutes until it has thickened slightly. Pour over the fruit. Seal and label the jars.