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.

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