Yield: 20 servings
|3 cups||Dark brown sugar|
|2 cups||Cider vinegar|
|2 tablespoons||Chili powder|
|2 tablespoons||Mustard seed|
|1||Onion; thinly sliced|
|1 cup||Crystallized ginger; snipped in sm. pc.|
|5 pounds||Ripe peaches|
In a large kettle, mix together the sugar and the vinegar and bring to a boiling point. Stir until sugar is dissolved. Add remaining ingredients except peaches and mix well.
To peel peaches, drop into a kettle of boiling water for 1 minute. Drain in a colander. Slip off skins. Halve, remove pits, chop coarsely. Stir into pot with other ingredients.
Simmer over low heat until thickened, about 1 hour, stirring frequently and gently. Fill hot sterilized jars. Water process for 15 minutes. Remove jars from hot water and cool on rack. Check seals, label promptly.
Recipe by: The Cook's Garden Cookbook Converted by MM_Buster v2.0l.