Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Preserves Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Peaches, firm
Vinegar-water:
-(1 qt water plus 1 tb
-vinegar)
1 c Packed brown sugar
3/4 c Seedless raisins
3/4 c Honey
3/4 c Distilled White Vinegar
1/4 ts Mace
6 Whole cloves
1 Cinnamon stick, broken up
Pour boiling water over peaches; let stand until
skins can be easily removed. Dip in cold water, peel.
Remove pits and red fibers; cut into chunks. Place
immediately in vinegar-water to prevent browning. In
saucepan combine brown sugar and next 4 ingredients.
Add cloves and cinnamon tied in cheesecloth bag. Drain
peaches; add to syrup. Simmer 1 hour, stirring
occasionally. Remove spice bag Continue simmering
while quickly packing one clean hot jar at a time.
Fill to within 1/2 inch of top making sure syrup
covers fruit; Seal each jar at once. Process 5 minutes
in boiling-water bath. Makes 4-5 half pints.
Source: The back of a Hienze Vinegar Label Found by
Fran McGee
