Peach Chutney

• 3 lb. peaches, slightly underripe
• 1 qt. water plus 1 Tbsp. vinegar
• 1 c. firmly packed light brown sugar
• 3/4 c. seedless raisins
• 3/4 c. honey
• 3/4 c. Heinz distilled white vinegar
• 1/4 tsp. mace
• 6 whole cloves
• 1 (3-inch) cinnamon stick, broken up

1. Pour boiling water over peaches; let stand until skins can be easily removed.
2. Dip in cold water; peel.
3. Remove pits and red fibers; cut into chunks.
4. Place immediately in vinegar-water to prevent browning.
5. In saucepan, combine brown sugar and next 4 ingredients.
6. Add cloves and cinnamon tied in cheesecloth bag. Drain peaches; add to syrup.
7. Simmer 1 hour, stirring occasionally.
8. Remove spice bag.
9. Continue simmering while quickly packing one clean hot jar at a time.
10. Fill to within 1/2-inch of top, making sure syrup covers fruit.
11. Seal each jar at once. Process 5 minutes in boiling water bath.
12. Makes 4 to 5 half pints.

peaches, water, brown sugar, raisins, honey, white vinegar, mace, cloves, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=163216 (may not work)