Peach Chutney

Course : Chutney
Serves: 4
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3 pounds peaches -- firm
1 quart vinegar-water: -- (1 qt water plus 1 tsp vinegar)
1 cup packed brown sugar
3/4 cup seedless raisins
3/4 cup honey
3/4 cup distilled white vinegar
1/4 teaspoon mace
6 whole cloves
1 pieces cinnamon stick -- broken up

Preparation / Directions:

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

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