• 2kg sliced peeled peaches
• 1 cup raisins
• 2 cloves garlic, minced
• 1/2 cup chopped onion
• 5 ounces chopped preserved ginger
• 1 1/2 tablespoons chili powder
• 1 tablespoon mustard seed
• 1 teaspoon curry powder
• 4 cups packed brown sugar
• 4 cups apple cider vinegar
• 1/4 cup pickling spice

In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar.

Wrap the pickling spice in a cheesecloth bag, and place in the pot.

Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency.

It will take about 1 1/2 hours to get a good thick sauce.

Stir frequently to prevent scorching on the bottom.

Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth.

Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area.

The water should cover the jars completely.

by Pak101.com (few years ago!) / 1855 views