| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Jams &, Jellies |
15 |
Servings |
INGREDIENTS
| 1 |
cn |
Sliced peaches; (29-oz) |
| 2 |
c |
Brown sugar; firmly packed |
| 2 |
c |
White vinegar |
| 1 |
|
Garlic clove; minced |
| 1/2 |
c |
Candied or crystallized ginger; diced |
| 2 |
tb |
Mustard seed |
| 1 1/2 |
ts |
Chili powder |
| 1 |
ts |
Ground cloves |
| 1 |
ts |
Salt |
| 1 |
c |
Raisins |
| 1 |
lg |
Onion; chopped |
INSTRUCTIONS
Drain peaches, reserving syrup. Cut peaches into small pieces and set
aside. In a heavy medium saucepan, combine peach syrup with remaining
ingredients. Boil rapidly uncovered 30 minutes, stirring occasionally.
Watch carefully to prevent burning. Stir in peaches. Continue to boil until
mixture is thickened, about 30 minutes more. Pour into jars and refrigerate
overnight to blend flavors. May be stored in refrigerator for several weeks
or frozen. To serve, thaw overnight in refrigerator. Makes 5 cups.
Recipe by: Marlene Soroksky's Cookery for Entertaining
Posted to EAT-L Digest by "Iris E. Dunaway" <hister@JUNO.COM> on Feb 19,
1998
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