Peach Chutney

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