Recipe - Peach Chutney

3 pound Peaches, firm
Vinegarwater:
(1 qt water plus 1 tb
vinegar)
1 cup Packed brown sugar
Three fourths cup Seedless raisins
Three fourths cup Honey
Three fourths cup Distilled White Vinegar
One fourth teaspoon 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 vinegarwater 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 One half inch of top making sure syrup
covers fruit; Seal each jar at once. Process 5 minutes in boilingwater
bath. Makes 45 half pints.

Source: The back of a Hienze Vinegar Label Found by Fran McGee

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini