Ingredients
- 1 cinnamon stick
- 1,400 gr peaches
- 950 ml water (plus)
- 180 ml honey
- 220 gr packed brown sugar
- 180 ml distilled vinegar (white)
- 120 gr seedless raisins
- 16 ml vinegar
- 1 gr mace
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 cm of top making sure syrup covers fruit; Seal each jar at once. Process 5 minutes in boiling-water bath. Makes 4-5 half pints.
