| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Preserves, Fruits |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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