PEACH CHUTNEY

      Title: PEACH CHUTNEY
  Categories: Preserves, Fruits
       Yield: 4 Servings
  
       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
  
   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
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