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Ingredients
- Serving Size : 5
- 3 Pounds Peaches – underripe
- 1 Quart Water – plus
- 1 Tablespoon Vinegar
- 1 Cup Firmly Packed Light Brown Sugar
- 3/4 Cup Seedless Raisins
- 3/4 Cup Honey
- 3/4 Cup White Vinegar
- 1/4 Teaspoon Mace
- 6 Whole Cloves
- 1 Cinnamon Stick – broken in 3″ pieces
Method
- 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 1 clean hot jar at a time.
- Fill to within 1/2″ of top making sure syrup covers fruit.
- Seal each jar at once.
- Process 5 minutes in boiling-water bath.
- Make 4 – 5 half-pints
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Peach Cobbler:Preheat oven to 375°F (190°C, or gas mark 5) Spray an 8 x 8-inch (20 x 20cm) baking pan with nonstick cooking spray In a mixing bowl, combine the sliced peaches (I use Continue Reading →