Peach Marmalade

• 2-1/2 cups white vinegar
• 1 cup packed brown sugar
• 3/4 cup sugar
• 1 medium sweet red pepper, finely chopped
• 1 small onion, finely chopped
• 1 banana pepper, seeded and finely chopped
• 2/3 cup golden raisins
• 1 tablespoon minced fresh gingerroot
• 1 teaspoon canning salt
• 6 whole cloves
• 1 cinnamon stick (3 inches), cut in half
• 3 pounds fresh peaches, peeled and chopped

1. In a Dutch oven, bring the vinegar, brown sugar and sugar to a boil. Add the red pepper, onion, banana pepper, raisins, ginger and salt. Place cloves and cinnamon stick on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the pan. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Add peaches and return to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened. Discard spice bag. Carefully ladle hot chutney into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

white vinegar, brown sugar, sugar, sweet red pepper, onion, banana pepper, golden raisins, fresh gingerroot, canning salt, cloves, cinnamon, fresh peaches

Taken from www.tasteofhome.com/recipes/peach-marmalade/ (may not work)