Spiced Peaches

A final Nigella recipe, perfect with hot or cold ham.

4 cans peaches in syrup (do NOT use those canned in juice)
1 tsp black peppercorns
6/7 cloves
1 tsp salt
1 tsp red chilli flakes
2 inch piece of fresh ginger peeled and thinly sliced (do not grate)
4 half cinnamon sticks
2 tbsp rice vinegar (white wine vinegar will do)
Open the tins and put the contents in a large pan. Add all the other ingredients and heat. Gently boil for 1 minute. Pack into preserving jars, with the spices evenly distributed. Cool then refrigerate.

This quantity makes several jars so goof if you want to make them as presents. For your own consumption half or quarter the ingredients.