Peach Chutney - cooking recipe

Ingredients

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

Preparation

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 to 5 half pints.